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Introduction
A few weeks ago we asked Art of Manliness readers if cooking was manly. There’s delicious grub here for any occasion. We received nearly 130 delicious recipes from around the country and around the world. I thought it would be cool to compile all the Art of Manliness readers’ favorite man recipes into an ebook for everyone to enjoy.http://artofmanliness. While I was reading the comments in that poll. Very manly in fact. So I issued a call for recipes from AoM readers. Yes.643 respondents affirmed the manliness of cooking. cooking is manly. So don your man apron and get cooking! Bon Appetit! Brett McKay Editor-in-Chief. and prepare a stick to your ribs dinner that your friends and family will enjoy. You can get your day started with one of these hearty breakfasts. Art of Manliness
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. An astounding 3. while only 188 lonely souls dissented. cool off with one of the drink recipes. All I have to say is that Art of Manliness readers really know how to cook. The recipes range from ridiculously simple to true labors of love. The answer was clear.

And that’s what you’ll find here. While the eggs are slightly more moist than you would wish for eating. giving you the energy to take on all your mantivities like splitting wood and wrestling bears. adding the while finely chopped chives or fines herbes. of fresh butter. Break the eggs into a bowl. remove the pan from heat. ﬁnely chopped 12 oz shredded cheddar cheese
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. 007 in New York: For four: 12 fresh eggs Salt and pepper 5--6 oz. A simple bowl of Special K or a grapefruit isn’t going to be enough. something that will stick to your ribs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music. pour in the eggs and cook over a very low heat. add rest of butter and continue whisking for half a minute. the AoM Cookbook has got you covered on the most important meal of the day. It’s the fuel that will keep you going throughout the day.
James Bond Scrambled Eggs
Submitted by Rich Tseng Taken from the Fleming short story.
Spinach Quiche
Submitted by Nathaniel D. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. Colorado Ingredients • • 1 large bag (5 oz) baby spinach leaves. whisking continuously with a small egg whisk. Boulder. When melted. Sizemore.http://artofmanliness. You need something with substance. Beat thoroughly with a fork and season well.com
Breakfasts
Every man should start the morning with a hearty breakfast.

Egg. Crack open the eggs and empty the yoke into the two square holes that you cut in the bread that is now sitting in the frying pan. 5. 6. 9. Place the two pieces of bread on the pan.
Egg Bread
Ingredients • • • • 2 Eggs 2 Slices of bread PAM cooking spray or butter ( use discretion) Cheese (optional)
Directions 1. Place approx 1 tablespoon emmentaler cheese in each silicone muffin thing. Allow time for bottom of bread slices to cook Flip Allow other side to cook.
Bacon. 5. Bake 25 min. Maybe add a slice of cheese on top.http://artofmanliness. Put sliced bacon on top of cheese. 8. Pour egg mixture overtop. Michigan Ingredients • • 2 Eggs 2 Pieces Grainy Bread (you know high fiber)
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. Fill to 3/4 muffin thing.com
4. Kalamazoo. Give each silicone muffin thing a quick hit of Pam. 2. Flip a few times around 30 secs each time just to make sure interior yoke is cooked. and Cheese Sandwich
Submitted by Jay Pyatt. 4. 7. Take two pieces of bread and cut a medium sized square hole in the bread Place PAM cooking spray or butter in a frying pan and turn the pan on. 6. 3.

Microwave for 1. cooked. eight eggs Benedict. Lynchburg. break two eggs and beat thoroughly with a fork.
Eggs Benedict
Submitted by Will Briggs.5 to 2 minutes depending on the microwave.
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. real men are not pigs. Don't forget to clean up your dishes. Ingredients • • • • • eggs (up to 8) bread (for toast: 1-2 per egg) butter or margarine for the toast fresh spinach (1/2 cup or so per egg) bacon. Add pepper if so inclined. If you don't beat the eggs. Virginia For the Hollandaise sauce: • • • • 1/2 lb (2 sticks) butter or margarine. melted 1 tsp dark prepared mustard 1 tbsp lemon juice 1 egg
Make the Hollandaise sauce by blending its ingredients well. Make toast. It will be enough for.com
• •
2 Slices of bacon (pork or turkey depending on your diet) 1 Slice cheese any variety
Directions In a small bowl. so too much is a good thing. Remove cooked eggs from bowl and make your sandwich. Butter both slices of bread. I make it on the stovetop. Toast in toaster oven or stove until bread is crisp but not burnt. and great on veggies too. if you want it (1-2 strips per egg)
Directions 1. Shake some garlic and oregano onto the buttered bread. so it won't be too dry or crunchy. oh. they will explode.http://artofmanliness. cover bacon with slice of cheese. It's refrigerable. Tear the bacon slices in half and cover one slice of bread.

maybe an extra piece of toast on the side to sop up the good stuff You eat this by breaking it apart with your fork (make sure and get the yolk over everything). Toast the english muffin halves in the grease from the pepperoni slices. On a plate. 5. Fry as many eggs as you want. 4. 3. like me. Your usual eggs Benedict recipe has poached eggs. a piece of toast b. and Canadian bacon. and English muffins rather than toast. on that. To reheat the Hollandaise: don't get it hot -. a fried egg e. without breaking the yolks. (It's worth the trouble.http://artofmanliness. Steam spinach if you have it. you usually think it's disgusting. 3. because the hot liquid yolk blending with the Hollandaise is great stuff. Fry the egg in the remaining grease. enough spinach to more or less cover the bread d. Chopped Onion.
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. If it does.com
2. (Even if. But the substitutions here don't alter the taste except for the better.just warm -. put: a.or it will separate. 1-2 strips of bacon if you have it c. Heat 3 slices of sandwich pepperoni in a skillet until the grease runs freely. Michigan Ingredients • • • • • • 1 English Muffin 3 Slices Sandwich Pepperoni 1 Slice Pepperjack Cheese 1 Egg Jalapeno Pepper.
Tim McMuffins
Submitted by Tim Metcalf.) You're really supposed to poach the eggs. on that. blend it again.) Try to get most of the water out so it won't make the toast soggy. 2. but frying's just as good. Chopped
Directions 1. 4. on that. cover it with Hollandaise sauce f. Remove the English muffin halves and top one half with the pepperoni slices. Remove the slices and set aside.

http://artofmanliness. sausage or other meat in there too. Break the egg yolk and add jalapeno pepper and onions before flipping the egg.com
6. 7. Rochester. Wrap up and enjoy. Place the fried egg on top of the pepperoni slices. chopped 2 Tablespoons bacon bits 2 Cups shredded cheese (your preference)
Directions
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. New York Ingredients • • • • • 3 eggs 1 roasted jalapeno Mayo American cheese Tortilla wrap
Directions This is an easy one. 8. Take the wrap and spread out some cheese. Top with a slice of pepperjack cheese and close the sandwich. the roasted jalapeño (NOT pickled) and mayo. Scramble the egg and set it in the middle. There’s no law that says you can’t add some bacon. You won’t need coffee this morning!
Dad's Saturday Brunch
Submitted by Randy Helm Ingredients • • • • • • 12 eggs 3 Tablespoons water or milk Salt and pepper to taste 3 Green onions.
Roasted Jalapeno Breakfast Wrap
Submitted by Mike.

Awesome Breakfast Casserole
Submitted by Bob. I make drop biscuits as well. Mix the eggs and milk and add to flour mixture.http://artofmanliness. otherwise Pillsbury biscuits are a good choice. Mix first 3 ingredients and cut in the shortening until mixture resembles small peas. As it start to firm up. Wait until you start to see the egg set add the green onion. Once the eggs are at your desired "doneness" top with the shredded cheese and serve. or sour cream. This is the cool part as you get to use a manly tool: a pastry cutter. As well as serving alone.com
1. 3. 5. guacamole. Scramble the eggs in a large bowl and add the water or milk (according to mom the liquid adds "fluffiness") and pour into the heated pan. Bake for 15 to 20 minutes. Preheat oven to 400. 4. New York
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. 4. add the bacon bits and then turn the eggs over a few times. 3. Otherwise just use 2 butter knives and use a scissors motion with them. Kingston. its toast. Preheat your pan on medium heat 2.
How to make the biscuits
Ingredients • • • • • • 4 Cups flour 6 Teaspoons baking powder 2 Teaspoons salt 2/3 Cup vegetable shortening (think crisco) 2 Beaten eggs 1-1/2 Cups milk
Directions 1. Drop onto a greased baking pan by picking up some dough with a spoon and pushing it off with a fork. I have topped the eggs with salsa. If I’m feeling really ambitious. With a spatula. Top with salt and pepper (I usually just make a back and forth pass with the salt once and the pepper twice). start pushing the eggs to the middle. If I’m lazy. 2.

http://artofmanliness. walk away. The patties are microwavable. Stir the eggs a bit more. But it takes longer. Stir the eggs again. 2. Put two eggs in the pan on high heat. 4. 8.
Crab and Eggs
Submitted by Michael Sheeran. Zap the sausage. Texas Ingredients
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. Ingredients • • • • • 2 eggs 1 sausage patty (alternate suggestion below) 1/4 cup shredded cheese 1 hash brown patty Spices
Directions 1. tastes a lot like a real burger. 7. but that seems to have disappeared from the shelves in our stores. Cut or chop the sausage and hash brown. Give it a try.com
I'm diabetic. You got all that. But I found out that my favorite weekend breakfast casserole thing is pretty good. This mixes in very well. etc. use mozzarella cheese. Skippy? Great. Stir in the pieces of hash brown and sausage. I love Emeril's "Kick It Up a Notch Sauce". watch the babes on Fox News while you eat. And I don't like spending time at the stove. Or a blend of cheeses is good. and have to watch my food intake. 6. Do like I do. Add the spice (I like Italian seasoning and some hot sauce). do the pig-sticker twice a day. 3. each takes one minute. Other hot sauce works well. Second. scramble them a bit. there's a nifty vegetarian burger called Boca. stir some more. 5. A couple of points to make. Add the glue—I mean. I want to get moving. then zap the hash brown. it's low fat and low carb. First. let it melt a bit. fine. Midland. If you want to use ground sausage and grate your own potato. Spray a frying pan with olive oil non-stick cooking spray. 9. cheese—and flop that around some more.

Wait till the crab is almost all the way cooked. Then heat butter in the pan. You can either serve this as it is or on tortillas. Try to make sure all the tortilla soaks up the oil. My preference is sunny side up. You want them a bit softer than a tortilla chip. When tortillas are done place flat on dish. Wait till onions are almost cooked. 3) Your huevos rancheros are almost done! Try ketchup or salsa as a condiment.
A simple breakfast: Huevos Rancheros
By John Bradshaw Ingredients • • • 3 eggs 4 corn tortillas Vegetable oil
Directions 1) Pour a little oil in a pan. add in your eggs and scramble everything together. Add the imitation crab meat. 2) Fry eggs in pan. put the chopped onion in the pan. Texas Style
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. This makes for a good hearty breakfast. Don’t leave them in too long or they’ll fry and harden. I usually cut them up into 4 pieces.
Breakfast Burritos.http://artofmanliness. Once it gets melted. A tortilla will look wet when it soaks up oil.com
• • • • •
1 package of imitation crab meat 2 eggs per person eating 1 onion chopped Butter (about a 1/4 inch slice) Tortillas (optional)
Directions The imitation crab meat that I usually get comes in cylindrical shapes. and heat tortillas in oil one by one over a medium flame. Serve eggs on top of tortillas. Sunny side up or over easy is your choice.

After this salting. the pan should be hot at this stage to ensure the bacon crisps up well. like the back with the rind cut off. I'll explain a little of its history and uses. Replace beer with root beer if you’d like. usually belly (streaky) but neck (middle) or loin¶(back) if they could afford it. Bacon first. salt meat was the rule rather than the exception as it was the best way of making meat keep. The ideal protein breakfast. Peasants however. Heat up the pan. UK Seems that most of your readers must be American. English Breakfast is traditional. had a better idea. and fried them on a hot pan. by today’s standards. and add your oil. don't overdo it-¶preserve the flavour. starting off like a dry cured bacon.¶¶ As an introduction. the meat would be hung up to dry for a few days. Many people assume that is an easy meal to cook. it will be nice and strong by the time you sit down to eat.. accustomed to hard days in the fields. or even with extended keeping. saltpetre and spices. often with eggs. If it is a meaty bacon. if you want it all just right. and slowly hardening into something more like parma ham.com
Pour 1/4 cup of batter on whatever surface you make them with. and also an ideal hangover remedy! So to make the breakfast. be sure to press it down with the spatula to get it well crisped. with eggs. Just a little if the bacon is fatty. either rubbed on dry or as a brine soak. like middle
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. like biltong or jerky in its texture. They cut thin slices (collops)¶of cured pork. to remove excess salt and soften the meat. if your pan is small or you are cooking for a lot of people you'll have to do each ingredient one at a time.http://artofmanliness.intense tasting bacon. In the middle ages. Use a tea cosy so it doesn't go cold. to keep you going for several hours of heavy work. lard is best. fried to give it an even stronger flavour.bubbles appear. If it's really fatty. and often smoked to seal the surface and make it keep longer. and to put the stuff on as you cook it. Thus was born the idea of the English Breakfast. Put your plates in the bottom oven to keep warm. Also makes a great coating for deep frying fish
The Full English Breakfast
By Basil Moss. so I thought I'd pass on my wisdom concerning the preparation of the Full English Breakfast so it may be enjoyed in the New World. as the bacon will add to it. The meat was heavily salted. Irish breakfast is even stronger. It was cured with salt. and was generally soaked before cooking.. The meat could then be hung up in the corner of the room for as long as you liked. and don't forget to warm the pot! If it brews while you are cooking. but I assure you all there is a real art to it.flip. firstly get the tea brewing.

slice them and fry them on a hot pan in plenty of fat so they colour well. and get them golden brown. ideally it will be washed down with copious amounts of tea.they soak up water like a sponge. Fried potatoes are a treat. this will make for the best tasting mushrooms. When both sides are black. without spoiling the crispness.butter both sides well and fry it nice and crispy. If there's plenty of oil in the pan. so keep the lid on. so it colours well without the flesh going mushy. there should be no foam. If there are tomatoes in season. Next add the mushrooms. If it's frothing and white pus like filth is pouring out. After this. salt and pepper as they cook. Serve up.it steams into the pudding and gives it a great flavour. cut them in half so you get a horseshoe shaped slice each. mushrooms soak up lots of oil. Slice them in half. use worcester sauce or strong stout or porter. leave off the lid so it can evaporate. Do them whole. Leave the lid off as the moisture comes out of them.use leftover boiled potatoes from a previous meal. flick some of it over the top of the egg to seal the surface. gas ripened ones. these are a good addition. it kills the flavour. and oil it well. Otherwise toast with marmalade is acceptable. and NEVER wash your mushrooms.if they are small horseshoes.turn the heat down.
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. pour in a good slug of mushroom ketchup and put the lid on. otherwise add some butter. do the fried bread.it has a nice texture. Keep the pan hot.they make it all easier to digest. After this comes the black puddings. If your bacon is a good dry cure. and make a mental note to buy better bacon next time. It is recommended to take half an hour or more to digest such a meal. If lots of fat came out of the bacon. Do the eggs last. Otherwise cut it into coin shaped slices. hopefully your wife will have been gainfully employed while you are cooking to make some fruit scones t ¶have for second course. so it doesn't break when you take it out of the pan. so the yolk stays runny. cream and jam.http://artofmanliness. Never refrigerate your tomatoes. and go slimy. with butter.com
or streaky. and don't bother with the pale. Granary bread works best. and enjoy.the cooked surface goes black and crisp quite fast so flip it over when it does. crisp it up well to make the rind nice and crisp. crack them in with care not to break the yolk. Plenty of oil is the key here. If you don't have mushroom ketchup.they have no flavour anyway. and sprinkle with salt and pepper before frying the sliced side in a very hot pan.

and delicious meal for your loved ones. 3.com
BBQ and Grilling
Ah. What makes cooking meat even manlier is that you can do it outdoors while reconnecting with nature. So strike up that grill. savory. light some coals.
Butterfly One Leg of Lamb
Submitted by Michael Heap 1. and start cooking up some meaty goodness. 5. Every man should be skilled in the art of meat cooking. Mince 2 bulbs of garlic Mince one ginger root Mix with 1 litre of soy sauce Combine and marinate for 24hrs 10-15mins on each side on the bbq
heaven for 8+people
Dinosaur Steak
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. meat and fire. Nothing will increase your manly vigor like turning cold flesh into a warm.http://artofmanliness. 2. 4. men have been developing a variety ways to cook meat with fire. Ever since our caveman ancestors created their first flames.

This should be spread pretty thin. 3. there’s your book.http://artofmanliness. lime juice. The hotter the fire. cumin and steak seasoning into a smooth paste.com
Submitted by Mark 1. the better. It’s a seasoning rather than a marinade or herb crust. Put the mesquite in the grill and ignite. just throw the whole bag in the grill and light it. Cut the steak into serving sized portions or into strips to stuff into warmed corn tortillas. Put the steak on the BBQ Grill until black on both sides Serve with a beer and lots of tomato or BBQ sauce
There you go. not chips)
Directions Adjust your barbecue grill to bring the coals as near to the cooking surface as you can.
Southwest Skirt Steak
Submitted by Steve Argyle Ingredients • • • • • • • • • 1 package skirt steak (1 to 3 lbs.
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. Buy a steak. use a mortar and pestle to grind the oil. Then season the steak generously with salt and pepper. 4. If the chunks come in a paper bag. 2.) 1 tsp olive oil ¼ tsp lime juice 1 garlic clove. garlic. Grill the steak over the mesquite coals until just medium rare.) While the mesquite chunks burn down to coals. preferably from a DINOSAUR. Use a spoon or rubber spatula to rub the paste all over the steak. minced ½ tsp whole cumin seeds ½ tsp Canadian style steak seasoning Coarse salt Coarsely ground black pepper 1 bag mesquite wood chunks (large chunks. (You’re basically building a campfire with mesquite wood in the grill. This steak goes great with any south-of-the-border menu items or just with steak fries and a Caesar salad.

http://artofmanliness.com

Note: You can substitute a foil-wrapped package of mesquite chips laid directly on regular charcoal for the smoke flavor. Just remember to pierce the foil to let the smoke out.

Directions 1. Combine all ingredients and mix well. Place tenderloin(s) in a moderately deep and narrow pan such that there is not a lot of extra space and the marinade will be forced up near the top of the meat. Pour marinade evenly over tenderloin. Lift sides and edges of tenderloin away from pan to allow marinade to flow around more surface area of the meat. Cover and refrigerate. Marinade for at least 24 hours, turning the meat one or more times if possible. 2. Cook over medium to low heat to desired degree of doneness. Baste the remaining marinade onto the cooking meat after turning. 3. Caution: Do not cook on high heat and do not leave meat unattended as the oil in the marinade can cause flaming. Excessive flaming will char the outer edge of the tenderloin and can detract from the taste of the finished product (voice of experience speaking.)

Scientific Steak
Submitted by Matthijs de Jonge

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http://artofmanliness.com

Being a man does not mean ten thousand years of civilization and scientific progress has been all for naught. So don't be a troglodyte; prepare your steaks the modern, scientifically correct way: • • • • Buy an oven thermometer. Really. Put it in your oven and heat your oven to between 62 degrees (rare) and 65 degrees (medium) centigrade. Throw some steaks in a container of some sort and shove it in the oven. Making sure the temperature in the oven stays at 62 to 65 degrees, leave the steak in there for anywhere between 3 and 30 hours.

Robo-Pork Chops
Submitted by: SGT Daniel Robosky; U.S. Army; Fort Campbell, KY Below is a recipe for what my family calls "Robo-Pork Chops" since our last name is Robosky everything seems to be "Robo" something. Anyway here it is: Ingredients • Approx. 12 thin sliced pork chops • Large Red Onion • Granny Smith Apple • Unknown amount of Balsamic Vinegar • Tablespoon Crushed Red Pepper • 12 slices of Sharp Cheddar Cheese • Caribbean Jerk Marinade Directions 1. Marinate the Chops for about 24 hours in Caribbean Jerk if you can get it. If not, it’s no big deal. It just keeps the Chops from drying out on the grill since they are thin sliced. 2. Pre-heat your grill to "Hell" (High heat) 3. Slice the onion and the Apple into relatively small pieces and throw them into the pan on the stove while the grill is heating, with the red pepper and add Vinegar enough to cover about half of the contents. Sauté them until the Onion has caramelized and the Apples are soft. Once this is done turn to low heat and cover 4. Take the pork chops and throw them on the grill. With the heat this high it should only take about 5 minutes to cook them through. Once they are done take the Apples and Onion mix you created and spoon it on top of the Chops. Then cover with Cheddar Cheese. Once the cheese is melted serve. Enjoy!

BBQ at 225-250 to an internal temp of 190, usually about 7-9 hours. Cover with foil, let rest for
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Garlic and other seasonings. and sprinkle a thin layer over both sides of the steak.
Directions First step is to salt the steak. which may seem to contradict the idea of a juicy steak. and pull. Ingredients • • • Steak (should be at least 1" thick) Clarified Butter Herbs.com: MEAT Less than 1″ SALT/SIDE 1/2 tsp each side 1/2 tsp each side TIME 15 min
1″ thick cut . Take some coarse salt.smallish girly-girl steak. Add any seasonings you like. Garlic. use this nice chart from steamykitchen. but take care not to add liquids.http://artofmanliness. San Diego.com. Ribeye) standard thicker steaks 3/4 .5″ (NY Strip. I started with a recipe from steamykitchen. you may wonder what the purpose of this is. and added on a bit to it. Now that your steak is looking like a salt lick.com
30 minutes.1 tsp each can sit longer to let the salt do its work throughout 45 min side meat
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. herbs and spices are good here. about 4″ across
30 min
1. To get an idea. California I have been working on a recipe for a great juicy grilled steak for a while. you want the steak covered in a thin layer of salt. You want the liquids outside the steak. Now this doesn't mean sprinkle a pinch of salt. Spices. Now the key here is to time how long you are going to let the steak marinade at room temperature. Well. the salt denatures the proteins. either kosher or sea salt. which are what makes the steak tough.25″ -1.
Juicy Salted Steak
Submitted by Garret Williams. Once in side of the meat. the salt draws out the water in the steak and some of the salt gets inside of the meat. but it all works out.

you don't want those juices which are being formed to leak out. You just have to experiment and find out what works for you. but I feel that it helps to make a much more juicy steak. Once the time has elapsed. the flavor of the seasonings should be in the meat by now.more surface area means you use more salt >1.8 hours in your favorite Italian dressing (I like Paul Newman's).com
1. You want to sear the steak until it is covered in a nice dark brown coating. there is enough in it from before to add a bit of a salty taste depending on how long it was marinated.
Steak Medallions
Submitted by Britt D. this coating will keep all those juices that will be forming in the steak rather than dripping away into the grill. Make sure not to poke a hole in the brown coating.1 inch thick. A bit of pepper here is a good idea. Finally. rinse off you steak and dry it well. 2 . It usually takes around 8 minutes per side for a 1in steak.1. rinse off all those seasonings which have been sitting on your steak. Turn the steak in the frying pan until both sides and the edges all have a nice brown coating (use tongs to hold the steak up sideways to cook the sides).5″ manly-man T-Bone. Heat up the clarified butter until it starts to smoke. Porterhouse . Marinate 4 . Once that is done. Make sure it is not a non-stick pan or you may ruin the non-stick coating.http://artofmanliness. Put some clarified butter in a frying pan. Put it on a plate and cover it with foil for 5 minutes or so. Burton.5″ Massive ginormous "Barney Rubble" porterhouse
1-2 tsp each side 1-2 tsp each side
45 min 1 hr or more
A few rules to help guide you. let the meat rest for a few minutes so it can loosen up and not be so tough.4 inches in diameter. I prefer to cut down the time on the chart by about 10 minutes to ensure that the steak doesn't taste salty. Also make sure you are using clarified butter. This step isn't necessary. and make sure it is very dry.25″ . Serve and enjoy. You don't need to add any more salt to the steak. Yes. and place the steak in. Dry the steak. Virginia Get a flank steak Cut it into medallions. 1/2 inch . Grill the steak over a medium flame till desired done-ness. take the steak out to the grill. else the milk fat will burn and add a bad taste to the steak. but it varies depending on the heat and size of the steak. first the more marbled your steak is the less time it will need to marinade.
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etc) with sliced onions and sliced mushroom caps.5 Kg’s Pork Spare Ribs 1/2 Cup Plum Sauce 2 Tbsp Soy Sauce 2 Tbsp Tabasco or any Hot Pepper Sauce 1x 2cm Knob of fresh Ginger grated 2 Tbsp... slice them vertically to make slices. Don't be afraid to experiment! One variation I have tried (my own personal secret ingredient) which will surprise you (you should try it) is instead of the marinade. Now sauté lightly until cooked to your preference (rare. medium rare. medium. Take a handful or two of small mushroom caps. Add the meat.
BBQ Pork Ribs
Submitted by Mark McK Ingredients • • • • • • • • • 1. begin to sauté these in butter. Let Rib’s stand in marinade in fridge for at least 3 hours. however best overnight. 2. Baste Rib’s with marinade while cooking. check it out) and green beans or some other vegetable of your choice. Serve with garlic mashed potatoes (America's Test Kitchen has a great recipe for garlic mashed potatoes which is heart healthy. Tomato Sauce 2 Tbsp.. Salt and pepper the meat to your preference. Slice into 1/4 inch discs then quarter the disks so you have nice slices that each represents a quarter ring of the onion and is roughly 1/4 inch thick. then let sit while you cut up the onions and mushrooms. Set these aside. Maple Syrup 1 Lemon juice 1 Clove Garlic Crushed
Directions 1.
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. rub the medallions with a pinch of cinnamon on each side of the medallions.http://artofmanliness. using only potatoes.com
Take a medium onion slice in half into two halves with the top on one hemisphere and the bottom on the other. Add the onions. This recipe is very much done in a try it as you go along way. olive oil and garlic.

2-5 minutes per side in the oven should be adequate. If unsure. flip the steak. Virginia Ingredients • • • • Steak Oil (something with a high smoke point: safflower. the oil assists with heat transfer and crust development. Fairfax. or with an instant read thermometer. pull out the meat early and check doneness via the Doneness Hand Test. let the steak rest for 3 minutes before cutting/serving. 4. and the resting the meat allows the juices to return to the cells of the meat (so when you cut into it the juices stay in the meat. When the oven reaches 500. Place skillet and steak into the oven. Do not move steak for 30 seconds. Remember: you can always put the meat back in the oven if it's not done enough. Let heat for an additional 5 mins. Cover with tinfoil to retain heat during this time. peanut) Salt (Kosher preferred) Pepper (Fresh ground preferred)
Directions 1. Place steak on one side of the skillet and leave it there for 30 seconds. not pool on your plate).http://artofmanliness. then salt and pepper to each side of the steak 3. grapeseed. but you can't un-cook it.com
Indoor Steak
(for the days you can't fire up the grill) Submitted by Jess Rutherfod. 6. 2. 5. After 30 seconds. After removed from the heat. turn a burner on high and remove the skillet (which will be VERY HOT) from the oven and place on the burner.
Barbeyaki Ribs
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. Depending on steak thickness and desired doneness levels. Enjoy! For a bit of explanation behind the steps above: the 30 seconds on each side helps develop a delicious crust via the maillard reaction. 8. Apply a thin coat of oil (a few drops). 7. don't move it. Place a cast iron skillet in the oven and set for 500 degrees.

like mustard (sorry SC). Nicholson's Wonderful Ribs
Submitted by Greg Pait. boneless country style. but you and your guests won't ever forget how great they are.com
Submitted by Steve Argyle Ingredients • • • Pork ribs (any ribs will do. This recipe is divided into four steps. Ingredients • • • • • 1 rack of baby back ribs 2 cups of vinegar -salt pepper sauce
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Mr. baby back. If you have your own secret sauce. It may seem like a lot of work for ribs. or something weird. etc) your favorite BBQ sauce Teriyaki Sauce o 1 cup soy sauce o 1 cup sugar o 1/3 cup rice vinegar o ½ cup pineapple juice o 1 tsp ground ginger o ½ tsp garlic powder
Directions Mix teriyaki sauce ingredients together until sugar is dissolved. molasses. you need to get one.http://artofmanliness. North Carolina First understand that this is made with a secret sauce. Add sauce mixture and bake at about 325 until the sauce thickens and the ribs glaze. First think about if you want to have a sauce based on vinegar. Mix sauce with an equal quantity of your favorite BBQ sauce. great! If not. The thicker your sauce the later in the cooking process you want to use it. Sear ribs in a Dutch oven until browned on the surface. spare ribs. ketchup. about an hour and a half.

http://artofmanliness. Once you have an edge to hold onto you can peel the skin just like a banana. Peel On the back of ribs there is a thin membrane. Add one cup of vinegar to the pot. that's OK. just a nice covering. Don't go overboard. Rub this in on both sides. Now if you are using a vinegar based sauce. Longer if possible. If you want to skip this step. You may have to split the ribs in half to fit them in. you can add a splash to marinate the ribs in. Lay the ribs on the cellophane or tinfoil that you plan to wrap them in. It can be pretty gross. Step 3. Marinate Depending on your type of sauce you will complete this step two different ways. you won't know it's there unless you try to peel it. You have now boiled the ribs twice. the second part is dependent on your sauce.com
Tools • • • • • large cook pot cellophane wrap or tin foil baster or basting brush tongs sharp knife
Directions Step 1. Look for a place that you can get the knife blade under the skin. It is white and tough.
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. Wrap the ribs in the wrap and place in the fridge for a minimum of 1 hour. Bring to a boil and reduce to a simmer for 30 minutes. Fill pot with water until ribs are just submerged. but it is worth it. Salt and pepper your newly boiled ribs. Boil Place ribs in a large pot. Get this off to make the ribs even more tender. Start with a sharp knife at one end of the ribs. If you are using a thick sauce based on something else wait and use your sauce at the end of your grilling. Empty the water and repeat this process again. The first part is for everyone. just serve the ribs separated instead of as a rack. Step 2.

Avoid direct heat. start basting lightly the last 30 minutes of cooking. enough can't be said for a good sauce. You'll be surprised. Serve warm with your favorite sides.
Pulled Pork with NC BBQ Sauce
Submitted by Alan Cohen. If you have a smoker you are set. Ohio Prep Time: 20 minutes Cook Time: 8 hours Ingredients: • • • • • • • • • • 1 boneless pork butt/shoulder (about 5-6 pounds) 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon onion powder 2 teaspoons fresh ground black pepper 2 teaspoons cayenne 1 teaspoon ground cumin 4 pounds of hickory wood chips Plenty of aluminum foil
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. If you have a single level charcoal grill wrap your ribs in tinfoil and cook. Cook your ribs on your cooker at low heat for at least two hours. The key is to cook them "slow and low". If you have a gas grill. Grill The key to tender-fall-off-the-bone-ribs is to slow cook them. One way to gage cooking time is to cook pork for one hour per pound. Baste 2 or three times. place a sheet of tinfoil on the highest rack and let the ribs cook on that high rack. If not you may want to invest in one. or the heat is to high. If you have a thick sauce.http://artofmanliness. I cooked many a bad batch before I got to the good ones. ask some relatives (especially older) if they have a family recipe. The longer the better. When they are ready they'll practically fall apart when you pick them up. Also. If you have a vinegar based sauce. Remember that practice makes perfect. Most of the time when you burn meat with BBQ sauce on it. it is because you put the sauce on too early and the sauce burns.com
Step 4. you can baste as they cook.

In a medium mixing bowl. Coat pork shoulder with rub. Soak wood chips in water overnight as well. North Carolinian Barbecue Sauce ingredients • • • • • 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne Salt and pepper to taste
Preparation Mix together in a bottle. Enjoy. To form foil packets. North Carolinian Barbecue Sauce. 3. Place the foil packet directly over the flame.http://artofmanliness. cut a 12" long piece of foil off a standard-size roll. or 200 . Pierce the foil in several placed with a fork. Place enough charcoal/use enough gas to keep temperature low. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.
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. 2. Top with 2. and replace with a new packet every hour or so. and shake before using. Place a handful of wood chips in the center and fold the foil over the chips. prepare the sauce. mix rub ingredients together. Use two forks to dig into the meat and pull apart to shred. and let sit for 1 hour.225°F. To Serve 1. 4. cover with plastic wrap and refrigerate overnight. Remove the pork from the grill and wrap with tin foil. While the pork is sitting.com
Directions 1.

With the added bacon fat. A well crafted burger is like a fine sculpture. If you’re looking for a way to man-up your dull burgers.com
Burgers
There are few foods more perfect to the taste and satisfying to the belly than the hamburger. it’s art you can eat. toasted bun is enough to satisfy the deepest man-hunger.
Ultimate Hamburger
Submitted by Michael George Serves 4 For this recipe. crisp lettuce. sweet tomato. take a look at these recipes. you want ground beef that is 85 percent to 90 percent lean. The combination of juicy meat. or use the slices as a burger topping. Crumble the cooked bacon slices over a salad.http://artofmanliness. Ingredients
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. and warm. 80 percent lean beef will make slightly greasy burgers.

Spoon 3 tablespoons of bacon fat into heatproof bowl and place in refrigerator while preparing other ingredients. Using fork. add milk. and let mixture sit until saturated. Season with salt and pepper.http://artofmanliness. Transfer bacon to plate lined with paper towels. Serve. Place bread in small bowl. very finely minced Vegetable oil for grill rack
Directions Fry bacon in large skillet over medium heat until crisp. Divide meat into 4 equal portions. if desired.com
• • • • • • • •
8 strips bacon 1–2 slices white bread. Oil cooking grate and grill burgers over very hot fire. toss each portion of meat back and forth to form loose ball. topped with bacon. Break up beef into small pieces in medium bowl.
Basement Beer Burgers
Submitted by Lance I guess the most manly recipe I can think of is my own from my college days in a tiny apartment in a basement. then gently flatten each ball into 3/4-inch-thick patty. lightly knead together so that ingredients are well incorporated and mixture forms cohesive mass. Using hands. Using fork or hands. I call them Basement Beer Burgers: Ingredients • • • • • • One pound ground beef 1 medium onion Beer (just about any kind) Worcestershire sauce 4 Hamburger buns Salt and Pepper
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. 7 to 10 minutes. until well seared on both sides. without pressing down on them. bread paste. about 8 minutes. remaining cut into 1/2-inch pieces (1 cup) 1/4 cup milk 1 1/2 pounds ground beef 1 teaspoon salt 1/2 teaspoon pepper 2 large garlic cloves. about 5 minutes. then add garlic. crusts removed and. and reserved bacon fat. mash bread and milk until it forms smooth paste.

2. Serve with such things as potato chips. fries. Mix the beef. Cover and cook about 5-10 minutes. It works for turkey burgers too.
Delicious Onion Burgers
Submitted by Cody Ingredients • • • Ground beef or whatever you use to make hamburgers out of. the onion. Pour in enough beer to cover about 1/2 of the burgers and another tablespoon or two of Worcestershire sauce. Put in a frying pan and get sizzling.com
• • • •
Optional: Cheese Lettuce Tomato
Directions Chop up the onion into small pieces. These are always moist and have lots of flavor. etc. ketchup. put meat in to bowl mix onion and meat until it is thoroughly blended form into patties grill and dress however you normally would
Ranch Burgers
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. adding cheese toward the end if desired to melt it. You may or may not want to cover them again. a little salt and pepper and two tablespoons Worcestershire Sauce together and form 4 patties.http://artofmanliness. Put on buns. If you need more beer pour a little into keep the burgers moist. 4. Enjoy. 1 large Vidalia Onion finely chopped onion
Directions 1. basically whatever you have in the fridge. this is hot work. Drink some of the beer. turn and press down on burgers. Cook until done. add condiments and veggies if desired.. the smaller the better. 3.

In a medium sized mixing bowl. Cook the shells and drain. 5. This one is great for a hangover and easy enough to do in your sad state.http://artofmanliness. and turn down to low heat for 3 more minutes 9. Add the flattened meat balls to a warmed (medium heat). New York Ingredients • • • • • 1lb of pasta shells 1 lb of ground beef 1&1/2 to 2 packages of taco seasoning (depends on how you like it) 1 cup of sour cream 1 cup of shredded ‘Mexican style’ cheese (I think Sargento makes one)
Brown the beef and mix in the taco seasoning and sour cream. 1. Cook on one side for about 3-5 minutes 6. Flip the burgers 7. press the meat mixture into 4 tennis-ball sized balls. or 6 squash-ball sized balls 3. and soy sauce 2. garlic.
Taco Pasta
Submitted by Mike. white onions. Flatten each of the balls into round disks about 1/2 inch . Put the drained pasta in a large bowl throw the cheese on top of that and then add the beef mixture. Add condiments. They should be just ready when the burgers are done. lettuce.2/4 inch thick 4.
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. Remove the cover and serve each burger between the halves of a sliced hamburger bun. Stir everything together and eat.com
* if you want your burger bun toasted. etc to taste. pop it in the oven on low heat before cooking the burgers. Place a few spanish onion rings on top of each burger. If you want cooked mushrooms. sweet chilli sauce. oiled frying pan. Cover the frying pan. combine the beef. Rochester. With your hands. add them to the pan at this point. then cover each with some cheese 8.

it brings everyone down to the same level. which
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. you’re ready to let your delicious soup or stew melt the cold away and prepare you to get back to splitting wood and shoveling snow. it's embarrassing to eat.com
Soups and stews
There’s nothing like a hot and hearty stew to warm you up after working out in the winter cold. Now that everything is in place.tumblr.
Shrimp Creole
Submitted by Todd McGillivray. a soup or stew should be eaten from a deep wooden bowl that you carved with your own hands. It's messy..com/ Here's the deal. You should also be sitting in front of a warm fire that you built yourself. Of course. you killed the bear with your own hands because that’s what men do.or think you will. Ideally. .in other words.http://artofmanliness. Extra man points are awarded if you eat said bowl of soup with a grizzly bear blanket covering your lap..http://hoganisgod. This recipe is food you only serve to people you like.

somewhere between the size of a baseball and a softball. seeded and deribbed (obviously). They'll laugh.. It's even better the next day as an impromptu pasta sauce or stir-fry add-on. you do the shot of Jack. not something that feels like a third-grade spitball in your mouth. chopped fine 3 stalks of celery. Pass out the lobster bibs and bottles of beer.) Get your mise-en-place together (read: do your chopping now). preferably uncooked and with the head on. Something that allows you to scrape large quantities off the bottom of the pot quickly the biggest spatula-type thingy you've got.http://artofmanliness. but follow your heart/ulcer) cooked white long grain rice. ends off. But my way tastes better. an embarrassing amount of butter. you'll
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. like a stick at least heavy handful of all-purpose flour 1 can of good canned tomatoes . chopped fine between 2 and 6 cloves of garlic..
STUFF YOU DO Alright. because once you start. chop a little") lil' bit of tomato paste is good too. don't go opening up a new can some cayenne pepper salt and pepper bay leaves thyme (dried's fine) chicken stock Jack Daniels (one shot) hot sauce (I like Frank's 'cause it doesn't adjust the flavor of the rest of the ingredients. and then they'll thank you. when I'm at the family compound. This makes enough sauce for two pounds. 1 white onion. chopped fine (1/8th inch dice) 1 green pepper. sit a container of baby wipes right in the middle of the table next to the shell bowl. give 'em a rough chop (as in "stick knife in can. First. but only add it if you've got some kicking around already.com
is exactly where the hell they should be anyway. unless you want one. we end up with cooked and cleaned and headless. You do NOT use that weak short grain or calrose rice with this culinary gold. or failing that.you want something that'll take to a low simmer well.you need individual grains that separate in the sauce. Needless to say. if you're serving this as a meal. the heaviest pot you have . I've been known. (kidding.if they're whole. I like lots. minced. STUFF YOU NEED • 1 pile of big-ass shrimp. and if you really like the folks.
• • • • • • • • • • • • • • • •
SPECIAL EQUIPMENT: • • An enameled cast-iron dutch oven. and if I even catch you THINKING about brown.

This recipe can be time-consuming (it takes around an hour from start to finish). I mean. Stir every ten minutes or so. add water. a serious shot of pepper. You cannot save it from that point. Can be doubled. too. Then you flip the flame up to "Fourth Circle of Hell".. I buy the low-sodium stuff so I've got a little more control).com
want everything handy to the pot. and it'll taste like carbon. and eventually the flour will turn a nice light brown. and while you and I appreciate that great food can take a great deal of time. a couple bay leaves. Actually. Pour into an enormous bowl. and until you know
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. Once everything's merged into something that approximates what I served you and has reduced into a thick red sauce. and gently simmer it for like a half-hour. chicken stock. and enough chicken stock to cover the amount of shrimp you bought. you can add the shrimp. You want to absorb the butter and veggie liquid with the flour. stir. It just takes forever. If anyone complains about the mess.or use the 21-30 counts and serve over a medium-rare steak.
The Best Clam Chowder
Submitted by J. a healthy shot of the cayenne. It's all eye here. Prepare all ingredients in advance. it's a mistake. whatever's handy. If you're nervous. it's a little faster than eventually when you cook at high heat. You just want the flavors to come together. we're not making a goddamn cassoulet here. Stick the big-ass pot on a medium flame and melt the butter. Once the flour's nicely brown (think Halle Berry). Once that shrimp is pink. beer. and carbon is not a flavor. You've earned it. fire it into the pot and start stirring the everloving crap out of it. stir. do this at the same medium heat. and hopefully leaves you with some leftover. Have some for yourself.. so splash out. celery and pepper in there and stir occasionally until the onion is translucent. Service is easy . garlic. Fire the onion. whatever. it's ready. Oregon (getrichslowly. tripled. That's all you need. I find this is the right amount for about two pounds of shrimp. it's versatile as hell. And this works REALLY well with the jumbo shrimp.D. Take the rice and put it in another big bowl. Bring the mess to a boil.place rice in individual bowl. etc. same amount of thyme.org) READ THIS ENTIRE RECIPE BEFORE STARTING. You also add the shot of Jack. Roth. When it foams and recedes. hour. Serve with amazing bread and real butter and beer. it's done. start over. add lots of shrimp and sauce over top. cover it. If you blacken the flour. grab a handful of the flour. Although a nice red Zinfandel (Ravenswood from the Napa Valley is a good default) works beautifully with this too. you have to ask yourself a serious question: why is this person my friend? This serves six or eight as a starter (omit the rice) or four for dinner. and then have the Cajun Napalm (aka: the roux. Stir. If you need more liquid to cover the shrimp. you posh bastard) adhere to the veggies. Seriously. Taste it every so often and adjust the salt (totally dependent on the saltiness of the chicken stock. you pour in the can of tomatoes with the liquid.http://artofmanliness.

It will thin as you add more liquid.optional. They will soften more in later steps. chopped (thick bacon is good. Stir in flour. gummy gravy-like mass. Ingredients • one 51-ounce can of clams (from Costco or a seafood store) • 2-1/2 pounds of russet potatoes. Reduce heat and cook until potatoes are *just* tender (al dente). chopped (including leaves) • 2 tablespoons butter • 1/2 pound bacon. Brown the bacon. and bay leaf. Simmer five minutes. pepper bacon is best) • 1 bay leaf • 1/4 cup flour • 1/2 tablespoon hot pepper sauce (like Tapatio or Tabasco) -. this recipe will probably make 8-10 servings. melt butter in the garliclined second pot. Once everything is good and gummy (60-90 seconds). Don't worry. Add bacon. chopped • 3-4 stalks of celery.http://artofmanliness. Bring to a boil. Rub the inside of a second (larger) pot with garlic. This will create a thick. Reduce heat to low. Add celery. but it's even better after a couple days in the fridge. Draw off about one cup of the potato liquid for later use. I don't know) • 1 pint half-and-half Directions Open the can of clams. Add potatoes. My wife and I love this stuff. It keeps for up to a week. you're able to keep more of the thickness. but this chowder isn't meant to be a thick chowder. stirring frequently. onions. brown for another minute of two. By adding the liquid slowly. whisking occasionally. (You may also increase the thickness by adding a little more flour. it's best to have everything ready to go instead of having to scramble in a panic because you suddenly need your onions. Add potato mixture and stir. until vegetables begin to soften. and the optional hickory smoke salt. Add half-and-half. Remove potatoes from heat. garlic.mandatory • 1/2 tablespoon hickory smoke salt -. Over medium heat. but highly recommended (liquid smoke *might* work. It's actually *half* what I normally make. *gradually* add the previously reserved cup of potato liquid. It's worth the trouble.com
where your slack periods are. hot pepper sauce.) Stir in the clams. The vegetables will remove the stickiness. Cook for several minutes.
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. chopped into roughly 1" cubes • 5-6 cloves garlic. Drain clam juice into a large pot. minced • 1 yellow onion. This chowder is good immediately. Season to taste with salt (may not need any) and fresh-ground black pepper. When the bottom of the pot becomes sticky.

Remove the pan from the oven and turn the temperature down to 325° F. for another 5 minutes. and brown well on all sides. cut into quarters. baby carrots 2 large onions. uncovered. Pour in the wine and enough broth so that the meat and vegetables are barely covered.com
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½ lb. Preheat oven to 450° F. and bay leaf. add the beef cubes. uncovered. pepper. Remove bacon with a slotted spoon and place on paper towels to absorb excess grease. In a large frying pan.
Lances Best in the World French Onion Soup!!
Submitted by Lance This recipe was taken from an old cookbook and adapted to my taste. for 5 minutes. 5. Stir in the ketchup. Heat the bacon fat until it begins to smoke. It makes a great onion
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. Set the pan in the 450° F oven. garlic. 2. peeled and cut into quarters 1 tsp. Toss the meat and cook. 3. minced ½ tsp.http://artofmanliness. Remove the vegetables with a slotted spoon and place on paper towels to absorb excess grease. add the warm mushrooms to the pan and stir in. and flour to coat lightly. To serve. dried thyme 1 bay leaf 1 lb. Place the bacon and beef in a Dutch oven or other deep roasting pan and toss with the salt. Remove beef with a slotted spoon and place on paper towels to absorb excess grease. salt ½ tsp. Brown the carrots and the onions lightly in the bacon fat as well. thyme. mushrooms. and sautéed in 2 Tbsp. trimmed. about 1/3 at a time. ketchup 2 cloves garlic. pepper 2 Tbsp. flour 1 (750 ml) bottle Burgundy wine 2–3 cups beef broth 1 Tbsp. Serve with bread or potatoes to soak up the sauce. Add the carrots and onions to the pan. Cover and bake at 325° F for 3 – 4 hours or until the meat can be pierced easily with a fork. butter or margarine until tender (Optional)
Directions 1. sauté the bacon for 2–3 minutes over medium heat to brown slightly. 4.

so stop now!) A stove with oven 4-6 hungry people
Directions Start by cutting up the onions. Put a piece of bread on top of each bowl. While you are waiting. By now the broth is hot.
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. about 3 inches below the heat. too) The onions are done by now. While this is heating put about 2 tablespoons of oil and a big dollop of margarine or butter in the big pot. Pour yourself more wine. so add 1 teaspoon of sugar.com
soup. Add the onions. Ingredients • • • • • • • • • • • • • • • • • 6 oven proof bowls 5 or six medium sized yellow or white onions (not sweet onions) a loaf of French bread…or any crusty bread about a pound of Swiss Cheese A bottle of good white wine… 6 cups of beef broth…you can make your own or use beef bouillon vegetable cooking oil butter or margarine A large pot A medium size pot Salt and pepper Sugar A large ladle A sharp knife A corkscrew (If you are using wine that does not require a corkscrew you cant make this soup. Next. Using your ladle and much care. making sure the bread gets soaked well. If you have had too much wine this can be tricky. butter it and get the bowls out. put the soup in the bowls. Add it to the onions and stir. either. Place the bowls in the broiler. Eat some bread…with the cheese now.http://artofmanliness. while this is going on open the wine and pour a nice big glass…you didn’t think it would all go in the soup did you?? Get the cheese out and grate it (the cheese goes good with the wine. bringing to just below boiling. however you decide. but leaving them in half rings or quarter rings. stirring some more. until they are rather limp and transparent. one anyone can make and enjoy. not dicing. Uncover and simmer another 10 minutes. its great with the wine. Stir them occasionally. Add 1/2 cup wine. prepare your beef broth. Let it simmer covered for 20 minutes. They don’t have to be uniform. then the cheese on top of that. Drink some more wine. stirring and coating them. cut the bread. Salt and pepper to taste.

then cube them. and I tripled it once…keep the sugar down.com
Broil until the cheese bubbles. too. Cook them until you can smush them with a fork but they are still fairly solid. if you do. Drain the juice from the canned clams into a smaller pot. Everything else is pretty straight across the board…except the wine…only drink one bottle while preparing it. Serve with the rest of the bread and white wine…you probably should have bought two bottles if you have company who likes wine. White Zinfandel goes great with the soup. you can double the recipe pretty easy. but I call it Fish Soup because it’s more of a soup than a chowder. Oh. Ingredients • • • • • • • • • • • • • 6 or more large potatoes 3 large onions 4 cans baby clams 1 large can chicken haddies ( or 1lb white fish ) 1 lb salmon 1 can lobster paste or pate 2 litres milk ¼ lb of butter Shrimp (peeled & de-veined) cooked or raw Lobster meat (cooked) Scallops Any type of saltwater fish Bottle of clam juice
Directions Peel the potatoes and put them through a French fry cutter.http://artofmanliness. Put them in a large pot of water and bring to a boil. Enjoy!
McCavour’s Fish Soup
Submitted by Stephen McCavour This is what my Father called clam chowder. Chop up the onions and put them into
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.

homey and terrible for you .tumblr. If you need to.or know you will like. simmering or in the fridge. any other fish and scallops to the pot. Add the clams. Also. in other words. leaving it to the consumers to salt and pepper to taste. 2 baseball-sized onions 3 stalks of celery 1 big green pepper 3-6 cloves of garlic some plain white flour
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• • • • •
. Boil the onions until they are very soft. chicken haddies.com/ Gumbo is a gift from God. Andouille is traditional. the more the ingredients will work together and the better it tastes. The longer it is allowed to sit. Add the lobster paste and butter. Ingredients: • • 2 largish boneless skinless chicken breasts. mine only needs one pot. Fill the pot close to the top with milk and cook on medium high heat until the fish is cooked. Simmer on medium low heat for as long as you want or at least until any raw shrimp is cooked. I really like the paprika-heavy portugese-style chorizo. Chop up the fish into small pieces and add to the pot.http://hoganisgod. Makes a huge stock pot full. Do not add shrimp or lobster yet. there are a couple shortcuts here that I use to make it so you can have everything done and simmering in about an hour.
The Reverend's Gumbo Ya-Ya
Submitted by Todd McGillivray. I generally don’t salt it. and I've substituted a tray of hot Italian sausages in a pinch. No other way it can be described. spicy. At this point add shrimp and lobster if you want. or a smaller tray of boneless skinless chicken thighs 3-4 links of smoked sausage. .delicious. drain about ½ the water from their pot. It's messy. Add the onions and clam juice to the potatoes. Kielbasa works very nicely as well. this is food you make for people you know you like . It also knocks down some of the fat content. Like all of my favorite recipes. My recipe is a bastardized version of the Gumbo Ya-Ya (chicken and sausage) they make at Commander's Palace in New Orleans. When the potatoes are ready.http://artofmanliness. which is good because this stuff ain't exactly healthy to begin with. and will keep for days in the fridge. top up the pot with water or add bottled clam juice. Do not allow the pot to boil.com
the pot with the clam juice. which is big if you're like me and hate dishes with a passion. if you can find it. as opposed to the extra hour's worth of prep and cooking you gotta do if you're going to go hardcore.

something you can use to scrape the bottom of the pot quickly and in long strokes. if you can find it. really well for this. sea or kosher salt is just too big and grainy for this) bay leaves canola or vegetable oil (don't use olive oil for this recipe. thai jasmine. then mince the garlic and throw it in there as well. The key to this recipe is having all of your stuff chopped and ready to go BEFORE you make the roux. Dutch ovens work well too. this is the time to bring it out. preferably one with square sides.) a couple big (one liter) cartons of low-sodium stock. Place this somewhere handy to the stove you're gonna need to throw it in there very quickly once the roux is ready.com
• • • • • • • •
•
cayenne pepper black pepper garlic powder salt (one of the rare times I like ol' fashioned table salt. Or butter. and toss on a plate. but here. basmati. an old can or coffee cup to put the skimmings into
Directions 1. (Save the flour . You do NOT use short or medium grain. Louisiana. red or green Tabasco. I mean. I use one beef. I've got a trapizoidal silicone spatula which works really. I don't stickle on tradition usually. Bring it up to temperature (3-5 minutes) and sear the chicken on all sides. Take the chicken out of the bag. so don't worry about it being perfect. You want a neutral-tasting oil. or whatever. celery and green pepper into a fine dice – about 1/4". the best of all: Crystal)
Equipment • • • one big-ass pot with a wide bottom. a) Chop the chicken into bite-sized pieces. See the note on rice: you have a couple of options. or. c) Chop the onion. shake the excess flour off. and garlic powder to. black and cayenne pepper. Shake well to coat and leave on the counter while you chop the rest of the stuff up. Throw all three into another bowl. and throw into a paper or ziploc bag with flour that you've added some salt.you'll need it later. this isn't fancy food. b) Chop the sausage into coins that are about 1/4" thick. If you got a rondeau. take the chicken out of the pot and throw the sausage in
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.http://artofmanliness. Once it's seared off (you don't see any more red). Place in a bowl.) Stick the big-ass pot on medium-high heat and pour a thin layer of oil in there. it's too strongly flavored. your favorite hot sauce (I like Frank's. one chicken some long grain white rice. 2. you stickle.

and the roux will stick to the vegetables. even a little bit . Now place the pan back on the heat and saute the veggies until they're softened a bit . You'll have some left over from the chicken and the sausage. 4) Pour in the full carton of beef stock and a third or half of the carton of chicken stock. As SOON as it hits that point. turn and fold the roux. You need to continuously stir it until it begins to smoke (that part's normal) and turns the color of a Hershey chocolate bar.so read this over carefully before you begin the recipe. If you leave the flour in one place. Nothing crazy. skim off the
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. you don't need to cook it at this point. Oh. You want about a half-cup of oil in there . constantly scraping the entire bottom of the pan. throw in the onion. especially if the sausage isn't smoky enough for my taste. Think about the consistency of a pot of risotto. Lower the heat to medium. you don't want to get ANY of this shit on ya. very easily. 3. or porridge. finish cooking the chicken and sausage. because it'll cook while you're simmering the gumbo. just sear it. but until you've done this a couple of times. you can cause a kitchen fire very. and then turn it down to whatever you need to turn it down to so it maintains a low simmer (so you can see a bubble break the surface every two or three seconds). you do NOT use water to put it out . This is great . and if it burns – turns black.http://artofmanliness. wash the pot. A roux is just flour that's been browned in very hot oil. take the pan off the heat. it will explode. but before you do. I'll occasionally sneak a shot of Jack Daniels in there. too . take the sausage out and set aside. Turn the heat up to high. you don't want to do it at high heat. Now you gotta make a roux. bring the lot to a boil.about three or four minutes or so. Add flour (more from the bag if you need to) to make a nice smooth paste. If you do cause a kitchen fire with this stuff. Once it's slightly browned. Then add the flour you reserved from the chicken and stir.seriously .you just pull it off the heat and slap the lid on the pan. Add the chicken. or fire half a bag of flour in there. but if you don't know what you're doing. As you continue to scrape. sausage.it adds some depth. If you use water. it will begin to burn. it'll go light brown fairly quickly. in other words. a couple bay leaves.you gotta throw it all out. Let it simmer for anywhere from an hour to two. The vegetables will cool the roux down. the roux will thicken the gumbo. and eventually leave you with a sort of half-soup half-stew consistency that smells really. just add enough to make sure the bottom of the pan is coated with about an 1/8". Again. really good. and a healthy few glugs of your hot sauce du jour. and the other important thing . It takes longer to do it this way. Now this is the dangerous part .this is what you want. you can add more oil here too if you need to. garlic. peppers and celery and stir to coat. Believe me. really. and start with new oil and flour. and then slowly turn darker and darker. it will begin to brown.com
there.stir it every now and again.a fair bit.

my favorite way is to let it harden in the fridge a little bit.http://artofmanliness. the better it'll be. actually. A note on rice: You have two options here. put it in a tortilla.
Cheesy Potato and Corn Chowder
Submitted by Corey Nash. Otherwise. about a half-hour before you want to eat. too. you can do what I usually do .after about forty-five minutes of simmering. Minnesota Ingredients: • • • • • • • • • 2 tablespoons butter 1 cup chopped celery 1 cup chopped onion 2 (14. Then. it's even better the next day. and the more you can skim. just leave 'em in there long enough to get warmed up. There's a fair bit in there from the sausage and the oil. hit it with more hot sauce. dump the rice in the pot and cook it right in the gumbo. 5) Taste for salt. If you have a rice cooker or don't mind dirtying up another pot. If you end up with leftovers.com
fat that'll rise to the surface. cook up the rice in the manner in which you're used to cooking rice. Champlin. Yeah. and beer. this is where you can add a bag of pre-cooked shrimp.5 ounce) package country style gravy mix 1 cup heavy whipping cream
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. but by and large it all cooks nicely. just loosen it up when you're reheating it with some stock or water or beer.5 ounce) cans chicken broth 3 cups peeled and cubed potatoes 1 (15 ounce) can whole kernel corn 1 (15 ounce) can creamed corn 1 (2.. before service. put a clump of rice in the middle of the serving bowl and pour the gumbo over top of it. some good bread and butter.or. you end up with the occasional crunchy grain of rice. and eat it that way. So good when you come back from the bar. It's done when the rice is cooked. Serve over pre-cooked white rice with extra hot sauce on the side. If you want..

Drain the rice noodles and add it all together. dissolve gravy mix in milk/cream mixture. 4. Add cheese. cook and stir until tender.http://artofmanliness. crack a beer. return to boiling. Add one can coconut milk and one can of black beans drained and rinsed to the turkey. and enjoy!
Hawaiian Stew
Submitted by Bosley Gravel Ingredients • • • • • • • 1 lb Ground Turkey 1 Can of Coconut Milk 1 Can Black Beans 1 Can Pineapple Chunks Pickled Ginger 5 Green onions stalks 1 Package Rice sticks
Directions Cook turkey until it is almost done. 3. salt and pepper to taste. cut the fresh green onion and add the can of pineapple chunks with (juice removed). Combine milk and cream. Add celery and onion. Let the pineapple and green onion get warm but not all cooked.. try to keep it about the size of small meatballs. stirring occasionally. In another pot cook the rice sticks as directed on the package. about 5 minutes. 2. melt butter over medium high heat. stir into boiling mixture. Simmer together until the turkey is done. In another pot cook rice sticks. Stir in corn. In large saucepan. Share with your friends. Spice it up with tabasco or red pepper if desired. Add potatoes.com
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1 cup milk 1 cup shredded cheddar cheese
Directions: 1. cook and stir over low heat until cheese is melted. bring to a boil.
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. When the turkey is pretty much done add some pickled ginger if you have it (homemade is best of course). Add chicken broth. cook over low heat for 20 to 25 minutes or until potatoes are soft.

Every man has their own way to make chili. that set the good chilies apart from the mediocre. your choice.http://artofmanliness.com
Chili
Like a good soup or stew. Below are several chili recipes from men who were kind enough to share their secrets. it’s the little things. chopped
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. While most chili looks the same. I like turkey. Chili is a man food that inspires such passion and conviction that men wage war with their chilies in fierce competitions every year and in every community. like spices and the type of meat used. 1 can of red beans 1 can of black beans 2 cups of chopped onion 1 bell pepper. Don’t forget to make the cornbread that should accompany any bowl of delicious chili
Lazy as Heck Chili
Submitted by Shortstack Ingredients • • • • • 1 pound of ground meat. chili is another food that can fill and warm your belly.

Drink beer while waiting. 2. cover and cook on lowest heat for 1. 3. and cook for a further 1 hr. Fry onion in a large pot. Can be frozen. stir.http://artofmanliness. I find that if it cooked for the full time the meat
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. Add beef and brown. This recipe can be cooked a LOT quicker. Put all other ingredients (except beans) in the pot. Set the crockpot on low and go about your day. Add spice to taste. 4. hearty. dice your own 2 cans of tomato paste
Directions Brown the meat.5 hrs add both cans of beans. then take all ingredients and combine in a crockpot. chopped Cumin Chili powder Oregano 2 cans of diced tomatoes or. I said it was lazy! Thick. Goes great with a Guinness at the end of the day!
Ramius Chili
Ingredients • • • • • • • • • • 1kg beef chunks 1 onion chopped 1 can chopped tomatoes 1 can whole tomatoes 1 tsp cumin 2 tablespoons crushed chillis 1/3 cup beef stock 1/2 jar jalapeno chillis 1 large can kidney beans 1 can mexi beans
Directions 1. and delicious. After 1. Stir frequently as the chilli can burn. Excellent reheated.5 hrs.com
• • • • • •
1 jalapeño.

http://artofmanliness. Top with grated tasty cheese and sour cream.
Awesome Turkey Chili
Submitted by John Very easy. and allow to simmer for 45mins-1hour. reduce heat to low. Add the tomatoes. This will be great right away but the leftovers the next day will be really awesome. Add garlic wait 30-45 secs until garlic is light brown but not burnt 3. Heat olive oil in large sauce pan over high heat add onions sprinkle with a little salt and sauté until they become translucent (clear) 2. Add package of turkey stir until cooked 4. and salsa 5. and has a lot better texture. Continue stirring until everything comes to a boil 6. jalapenos.com
breaks up. Good luck and enjoy. Cover. Ingredients • • • • • • • • • 1 pound ground turkey 5 roma tomatoes diced about 1″ cubes 1 onion diced 3 cloves garlic diced 3 jalapenos slices (remove seeds and white center if you cant handle the heat) 6 oz pace salsa hot 3tbs olive oil kosher salt to taste pepper to taste
Directions 1.
Bob’s Chili
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. healthy and good.

I add a lot of salt and pepper and sometimes I will use the Tex Mex Williams chili seasoning or mix the 2. it gets even better the next morning. Boulder.. 11..Tulsa. Also.
Mikey's Monday Night Football Chili
Submitted by Mike Horton aka "ManlyMike". can of Ranch style beans
Directions Brown meat and onions. Colorado Ingredients
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. 10.. OK Ingredients • • • • • • • • 2lbs of Ground Beef 1lb of Owen's spicy sausage 2 packets of William's chili seasoning 2 yellow onions-diced 1 bottle of Heinz chili sauce 1 can of rotel (diced) 1 lg. Garnish with any combination of garnish ingredients or allow each guest to garnish as they please from a choice of the garnish ingredients. Cook on low for at least 2 hours. Remove from oven and allow to sit for 5-8 minutes before serving. can of diced tomatoes 1 23oz. 9.THE LONGER IT COOKS THE BETTER IT GETS!!! I personally cook it on low in the crockpot for at least 4 hours.
Nathaniel’s Chili
Submitted by Nathaniel D.com
piece tightly in its pouch. occasionally when I am stirring I will add a little beer for added flavor.http://artofmanliness. Bake for 2 hours or until the juices of the largest piece of meat run clear or the internal temperature reaches 180 degrees. Unwrap and slice into individual portions and serve each portion on a bed of rice or quinoa. stir in seasoning. then add all other ingredients. Sizemore.

the better.http://artofmanliness.com
• • • • • • •
1 teaspoon red (cayenne) pepper 1/2 teaspoon salt 1 1/2 tbsp unsweetened cocoa (baker’s chocolate) 1 15-ounce can tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1/2 cup water
Directions Sauté onion in a large frying pan over medium-high heat. chili powder. cayene pepper. and then skim off the fat.
How to order chili in a Cincinnati chili parlor: • • • • Two-Way: Chili served on spaghetti Three-Way: Topped with shredded Cheddar cheese Four-Way: Topped with Cheddar cheese and chopped onions Five-Way: Additionally topped with Cheddar cheese. The only spices you don’t want to overdo are the cinnamon and chocolate. cinnamon. cumin. and kidney beans
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. Add the ground beef and garlic and brown the ground beef. unsweetened cocoa or chocolate. 3. 4. Notes: • • • • If you want to lower the fat content a bit. tomato sauce. cider vinegar. I like to cook it all day. 1-2 hours. chopped onions. put it into the fridge for a few hours. Worcestershire sauce. They don’t have the same consistency and don’t interact with the chocolate and cinnamon well. salt. If you like a little more kick. Don’t forget to remove the Bay leaf before serving! Don’t substitute white meats for the ground beef. 2. feel free to add more cayenne. The measurements for the spices are all relative. 1. uncovered. Remove from heat. Add allspice. Bay leaf. and water 5. Transfer beef and onion mixture to a large pot. Reduce heat to low and simmer. The longer it cooks.

Also.http://artofmanliness. Our pioneer forefathers made beans a staple of their diet because of how easy they were to transport.com
Beans
Yes. Beans make for a tasty and cheap meal. you have at your hand several recipes that will make beans taste like a delicious delicacy. Of course plain beans are bland and unappetizing. They’re good for your heart and they’re the musical fruit. but remember to have the courtesy of leaving the room before you rip one afterwards. Enjoy. the ensuing round of flatulence after consumption provided hours of entertainment for men sitting around a campfire.
Cody’s Red Beans and Rice
Submitted Cody Serves 4 with leftovers Ingredients • 2 pounds of Polish Kielbasa
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. Lucky for you. beans.

When there is no water in the pot add salt. pepper. you may want to add: • • 1 Chopped Green Bell Pepper Chopped Celery
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. Cut sausage into 1/4 -1/2 inch “rounds” and put into big pot 3. stir. Start boiling 3 cups of water for the rice.http://artofmanliness. when the water is boiling add rice.” but you can use whatever you want really) 1 or 2 White or Yellow Onions 1 Bunch of Green Onions 1 or 2 Packages of Andouille Sausage (If you cannot find Andouille. and cover and turn down heat way low. Tennessee Ingredients: • • • • • • 1 lb Dry Beans (Usually “Light Red Kidney Beans.com
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1 1/2 cups of rice 2 cans of Red Kidney beans Tony Chachere’s Creole Seasoning Oregano Salt and Pepper
Directions 1. Nashville. any smokes sausage will do fine) 1 or 2 Bay Leaves Salt and Pepper to taste
In addition. and butter to taste. Open 2 cans of beans and pour beans and bean juice in to same pot as sausage 4. add half a bean can of water 5. Enjoy!
Robert’s Red Beans and Rice Recipe
Submitted by Robert Luckey. 2. well then the meal is ready to be consumed. Turn mix on high after it has been boiling for about 10 min turn to simmer until rice is done or if rice is already done. Add Creole Seasoning and Oregano to taste 6.

Rinse the beans and soak them at least 8 or so hours (overnight is good). You will need to use at least as much water to cover the beans x2. I suggest either brown or dirty rice. the greens should be mostly if not completely vanished. Keep in mind that this dish is a blank canvas for anything else you would like to add. add the chopped greens and the bay leaf. celery. Turn on the heat to bring the beans to a boil. The beans should be tender. bell peppers) of Cajun cooking. I usually do half sliced about 1” thick and the other half in about 3-4” segments. While waiting. Cooking time is 2-3 hours. The traditional test for beans is that they are done when the skin breaks as you blow on a cooked bean. Reduce the heat to a simmer.com
(The addition of these two items will complete the “Holy Trinity. stirring occasionally. Once the beans are boiling. but that’s probably a sin on my part.
Plain 'ol Black Beans 'n Rice
Submitted by Shortstack Ingredients
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. If the liquid is very thick but the beans are not done. mash up some of the beans and stir the pot. lay a bed of rice in bowl or on a plate and ladle the beans over the rice. You can choose to either keep the water you soaked in or use new water. To serve. the liquid should be thick. Throw the sausage in and give the pot a good stir. however. it is said that doing so will up the “flatulence factor. Prepare whatever rice you would like. Supposedly if you keep the water. More tips: I find it best to stir the pot regularly during cooking the very bottom circulated. I never use them. Cover. If the beans have been done for some time but the liquid is still too watery. Red beans and rice goes well with corn bread. It will always be better the second day. Cut up your sausage to whatever size and shape you want. add more water and continue cooking. If the beans soak up all the water you didn’t use enough and you should add more. I will usually try a new spice in it every time.” (onions. the final product may taste better.” Put your beans in a large pot and add enough water to cover the beans x2.http://artofmanliness. chop up your onions and anything else you’re adding.). and the sausage should be very swollen.

drain and rinse them. add water and bullion cubes or chicken stock. Drain the water from the corn and dump corn.http://artofmanliness.
Frankly American Bean Bake
Submitted by Matt Dimarino. If you find it's taking quite some time to reduce. heat on high. put that in too! Bring to a boil and stir for about 10 minutes then reduce to simmer until it's reduced. Pennsylvania Ingredients • • • • • • • 1/2 cup chopped onion 2 tablespoons margarine 2 cans (16 ounces each) Campbell's pork & beans 1/2 lb. and onion into the pot. If you don't like Thyme leave it out. so just season to taste. Put the bean sauce over some rice and you've got a pretty hearty meal. It freezes and reheats very well and makes excellent take along lunch to school or work. bring it to a boil again! It's pretty open ended and makes a good starting base for whatever you'd like.com
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4 . beans. Take a large pot. If you like other stuff. if you like a lot of pepper put in a lot of pepper.6 cups of water and an equal number of chicken bullion cubes or 4 . beef hot dogs (cut into 1/2 inch pieces) 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard
Directions
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. Philadelphia. I never measure my spices.6 cups of chicken stock 1 lb bag of black beans 2 12oz cans of whole kernel corn 2 or 3 cups of diced onion Balsamic Vinegar Thyme Black Pepper Oregano Rice
Directions
Soak your beans over night.

was an LA law enforcement officer (worked both as a detective and a sheriff in the 1930s) who also did moonlighting as a caterer. if you have time) 2. When they are almost soft to the touch. in fact. Bring pinto beans to a boil (blanching them helps. onion and salt 3. Stir in remaining ingredients. Serve hot 6. 7. steak. Jack Fickes.http://artofmanliness. Remove from heat. in hot margarine. This is a recipe of his that I still make to this day. but best freshly cooked. or 16oz)
Directions 1. drain and add BBQ sauce 5. In saucepan over low heat. add pepper.com
1. Great with burger. chicken. Pour into 1-1/2 quart baking dish. Texas Ingredients • • • • • 1 lbs of pinto beans 1 white or yellow onion coarsely chopped(depending on preference) 1 good sized green bell pepper coarsely chopped 1 teaspoon of salt 1 jar of your favorite BBQ sauce (at least a pint. 2. Bedford. which a Russian
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. Can be refrigerated and served later. typically to large gatherings. Stir thoroughly before serving. continue boiling until beans are fully cooked (they squish between your fingers with little effort) 4. basically any meat cooked over an open flame!
Grandpa Jack’s Mexican Beans
From Bruce My maternal grandfather. Bake at 400 degrees for 30 minutes or until hot. cook onion until tender. I have his large wooden paddle that he was using 80 years ago. (I also have his large carving knife. Makes 4 cups or 5
Ben’s Backyard BBQ Beans
Submitted by Ben Cox.

clean the pot thoroughly. add the meat (if ground beef. then scrape off the bottom of the pot (into the trash). but that’s another story. This recipe is taken from this blog post about one of my Very Large Scale BBQs. then add the salt (you want to add this as late as possible. put in a heavy pot and cover with water (with a few extra inches) and let them soak overnight. if that does happen. the recipe is simple. . You can also see a photo of my Grandpa Jack there.Bruce. The goal is to neither add too much nor too little water. which is what I did with the beans above. Here’s the basic proportion of ingredients (you can scale up as much as you’d like). do not scrape the bottom of the pot.com
butcher used to kill himself. pour the beans into another container. Instead. Simmer for a few hours more. so that the beans have a nice.
Baked Bean Soup
Submitted by Paul Houle. or finely diced pork 1 tablespoon pepper 2 lbs Mexican chorizo (either beef or pork) 1 tablespoon salt
Directions Rinse the beans. Brighton Michigan What's more manly then baked beans? Ingredients
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. Adjust seasonings (more salt and/or pepper) to taste. Let cook until the beans are tender. Ingredients • • • • • 2 lbs dried pink beans 2 lbs ground beef... it will dissolve in a little while (stir a lot). put the beans back in. In the morning. add the chorizo by squeezing it out of its packaging into the beans. stir the beans regularly and take care not to let the beans burn on the bottom of the pot. since it will stop the beans from softening). pour off the water and then cover them with water again. Bring to a gentle boil.http://artofmanliness. and continue. this is from a very large batch I made some weeks back. thick consistency when you are ready to serve them. You can freeze and reheat. finely diced stew meat. crumble it in) and stir.) Anyway. add the pepper. In all this. Cook for an hour or two more.

food that is both hearty and tasty.com
Man Comfort Food
There’s some grub that you just want to eat because it’s freakin delicious and feels great in the belly.
Dave Feral’s Pizzadillas
Submitted by Austin Hollis Taken from the The Paradise-Bottom Company. It may not always be particularly good for you. So pull up a chair and let these dishes sweep your worries away. Ingredients • • • One corn tortilla Pizza sauce Cheese
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. but who gives a damn? It’s good and that’s all that matters. mac and cheese. and chicken pot pie. We’re talking meatloaf. Kentucky. It’s the type of food that reminds you of home and sitting around the family table with your loved ones.http://artofmanliness.

Bonus tip: Not sure how to chop onions? Take the onion and cut the top off.com
•
Pepperoni or pizza toppings of choice
Directions Made just like a pizza. put a second tortilla on top. then add the Paprika. Place the onion on the side you just cut and slice the onion down the middle. the meat will make its own sauce. They should be translucent in color. Now slice the onion and you will have nice cut onions for the meal. Peel off the top layer of skin and throw that bit away. Not the root end with all the little strings. Once the onions are done add the meat to the pot. You should serve this with pasta or on top of mashed potatoes. Cover the pot with a tight fitting lid and simmer Slowly for 2-3 hours. except with a tortilla for the crust. After the meat is done check the sauce for any spice corrections you may want to make. Garlic cloves. Give it a stir. Salt and Pepper and Marjoram. Now lay the onion down flat and slice it from just before the roots back to the front.
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. For sandwich style.http://artofmanliness. Crushed 3 Tbs Paprika Salt to taste Fresh Ground Pepper to taste Marjoram to taste ( optional )
Directions Peel and chop onions and sauté in large pot with oil until tender. Texas Ingredients • • • • • • • • 3-4 lbs Veal or Beef Cubed 2 Large Garlic Cloves ( Peeled and Crushed ) 4-5 onions 1-2 Tbs Caraway Seeds. There is no need to add water. Check the meat just after 2 hours. Cook in toaster oven for 3 minutes. The roots will hold the onion together when you chop it.
Hungarian Goulash
Submitted by Chris M.

BBQ sauce. peas. or crammed onto a sandwich for a protein rich lunch. It's important though that the pasta is almost an afterthought. Pennsylvania Ingredients • • • • • 1 can cream of chicken soup 2 teaspoons Dijon mustard 3 cups diced cooked ham 1 can (14. corn. or recycled as filling in a jaffle/toasty. those little potatoes that come in a can etc.) French style green beans. cook 3 minutes. soy sauce. Blend soup. Obviously you need some carbs. drained 1 can (8 oz. and mustard in saucepan. and throw in however much mince meat (ground beef) you can find in the freezer and defrost. spray generous portions of tomato sauce.
Creamy Ham and Vegetable Dijon
Submitted by Matt Dimarino. Philadelphia. roughly a quarter to a third of the volume of the rest of the ingredients. and any other sauce that seems reasonable (obviously chocolate and strawberry are out. beans etc) chuck about half of that in instead. so either boil up some pasta (shells or spirals are traditional) or a packet or two of two minute noodles. and throw them in once you have browned the meat.http://artofmanliness. but don't be afraid to add a little cheap imitation maple syrup flavored sauce or even just some sugar to combat the acidity of some of the other sauces). drained
Directions 1. Add ham. Australia Fry an onion. A big potful can also be kept in the fridge and served every night for a week or two. With the veggies. 1/2 cup water or milk.5 oz) peas and carrots. Look through the cupboard for things like corn kernels. or even in a pie maker if you have one. sweet chili sauce. if you have a bag of mixed frozen vegetables in the freezer (the ones with carrot. Or. Worcestershire sauce. Bachelor mince is best served hot.
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.com
Bachelor Mince
Submitted by Jason Parlevliet. and can be frozen in single serve portions for those gentlemen who live alone.

I'd recommend my secret pizza sauce recipe (I'll send another day) topped with fresh basil and real mozzarella cheese (the kind that comes wet in a ball. Bake 8 minutes. 3) Roll out w/ rolling pin + tossing each pizza. transfer to baking sheet. For each piece into a ball. remove from pan after 6 minutes and place just on rack to allow crust to char on the bottom. Overnight is great for pizza roll. but I need to get back to work!
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. Add the remaining 1 1/2 cups of warm water. Top with toppings. mix yeast with 1/2 cup warm water and the sugar and let stand until foamy (about 5 min). Preheat oven to 500*. Sprinkle with a little fresh basil and let sit for 3 minutes before serving. Place pizza on manufacturing peel (toss some flour on the peel first). ideally buffalo mozzarella if you can find it) and pepperoni and seasoned with a little sea salt and pepper. Remove from oven. If you have a pizza stone. If using on pizza pan. 2) After refrigerating. If not using pizza stone. Cover bowl with plastic wrap and let sit for one hour. cover with plastic wrap and let rise in a draft-free place for another hour (this can be skipped if the dough has risen a bunch in the fridge). Attach the bread paddle for mixer. assemble on a pizza pan and just put pan into oven. the 4 cups of flour and the kosher salt and mix @ slowish speed until a soft dough forms. Punch down and divide into the number of pizzas you want to make (4 for larger individual sizes). let stone warm for 45 min.http://artofmanliness. A few days is perfect for pizza since the more complex/tangy flavor is ideal for a thin crust. Drizzle with olive oil. 4) Use peel to transfer pizza to pizza stone. Other topping combos I like: Bacon Chicken Ranch • • • • • Use light ranch dressing instead of tomato sauce Top with cooked crumbled bacon and chicken cut into small pieces Dice a jalapeño pepper and put on there A little corn Top with mozzarella cheese
I have more.com
• •
2 1/2 teaspoons kosher salt Olive Oil
Directions 1) In mixer bowl. Rub each with olive oil. Then refrigerate overnight (at least) or up to 3 days (for more texture and complex flavors). add enough extra flour for kneading (about a quarter cup) and let it go for a few more minutes. dump dough onto a floured surface.

I like to toss in some black pepper at this point.my kids think more onions = better) Fresh Ground Pepper Plain Yogurt (or try sour cream instead!) Milk
Directions 1. 2. 6.
Chicken Pot Pie
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. And don't salt the water. Ohio Ingredients • • • • • • 1 Box of Mac & Cheese Olive Oil (light is fine.http://artofmanliness. Kent. frozen peas. We've had good results with finely diced bell peppers (especially yellow). Dump those diced onions in there and lower the heat to medium. Stir on the heat until all the powder is melted and mixed. left-over taco meat. as its not needed.com
Boxed Mac & Cheese That Doesn't Suck
Submitted by KentGeek. as much for the nose as for the tongue. 4. so they lend a sweetness and no heat. along with about two tablespoons of the yogurt (just eyeball it) and enough milk to loosen things up. Dump the box's cheese mix in. 7. 5. Cook the elbows. as well. We just want to get them barely translucent. but extra virgin will lend a little more flavor) Diced Onions ( a handful or so .use the LOW end of the time range on the box. but I use less oil than the amount of butter recommended on the box) 3. cover the bottom of the same pan with olive oil (don't be too shy. Add more milk/yogurt to get the consistency you want. I put the elbows back in the pan at this point. but make sure you don't overcook . I'd recommend experimenting with some other ingredients. While those elbows are draining in a colander. and stir them up for a minute to get them hot and lubed.

(about 5-1/2 to 6 slices) You're creating a pocket of cheese so when you put the remaining meat on top of this. now * gently * pack the remaining meat on top of the cheese and bottom layer taking care not to disturb the cheese. Ok. but NOT drown. not too spicy. [A note on the BBQ sauce: I have had very good results from Kraft Barbecue Sauce. The loaf should have a slight domed appearance. pack in 1/2 the meat being careful to make sure it's even and the corners are filled.. If your cheese goes right to the pan. When oven comes to temp. one at a time. taking care to leave 1/2" on all sides. Not too sweet.]
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.. cut into 1/8" slices along short edge) a few grinds of fresh black pepper (to taste) a few grinds of kosher or sea salt (to taste) (baking potatoes as a side. Prick a few times with a fork. For the top. Pour some more BBQ sauce on the top to coat evenly.com
• • • •
1 block of sharp cheddar cheese (as needed. Bake in the 350°F oven for 60 minutes. [side task: wash and dry your potatoes. cut some of your remaining cheese slices in strips and create a pattern on top of the loaf. throw in all the ingredients and mix until well blended. In a non-stick meatloaf pan.a must in our house. I use two spatulas to lift out the first slice. Let sit for 5 minutes otherwise the slices don't come out of the pan nicely. sandwiching it between. Make sure it's flat. Make sure you pack it in around the corners. Take the slices of cheddar cheese and put a single layer in the middle. about another 1/4 to 1/2 cup. (I like to do a herringbone pattern.http://artofmanliness.] In a large bowl or mixer. cut 1" slices and lift out and onto a plate. Rub them down with a little ground kosher or sea salt (makes the skin crispy and taste good!). Gently. you want the meat to connect with the bottom layer. it creates a floating layer and it doesn't come out of the pan properly and that messes up your presentation. Some other ones that work well are KC Masterpiece and Sweet Baby Ray's. (usually the time it takes to prep the loaf) put the potatoes in. but leave the middle of the rack open for your loaf pan. I like to use a small flexible spatula and press it in. this meal's incomplete without them!)
Directions Pre-heat your oven to 350°F.) Try to leave 1/2" on all sides.

but harness your inner Marco Polo and give them a try. powdered ginger) Marinade: 1 Tbs.
Beef & Broccoli
From Steve Argyle • • • • • • • • • • • 1¼ lbs. Mix the marinade ingredients until smooth. cornstarch 1 tsp. beef (any cut will do. toss with the beef slices and let sit for at least 20 minutes. pureed ginger from a jar. minced fresh ginger root (or 1 Tbs. This is easiest if the beef is partially frozen. salt 1 Tbs. rice wine 1 Tbs. according to taste (1 tsp. soy sauce ½ tsp. cornstarch 2 Tbs. sesame oil 6 Tbs. sugar ¼ tsp. vegetable oil
Sauce Ingredients • • • • • • • 2 Tbs. Cut the broccoli into florets. soy sauce 1 tsp.com
Taste of the East
You may never visit the Orient on some manly adventure.http://artofmanliness. tough cuts of beef. of minced garlic from a bottle equals 1 clove) 2 Tbs. but you can at least get a taste of what it would be like if you did. sugar 1 Tbs. Some of these dishes might not be to your particular taste. In this section we have recipes for Chinese and Indian cuisine. Cut the stems into bite-sized pieces. This is a good way to use cheap. oyster sauce 1 Tbs.) 1 large bunch broccoli 1 to 5 cloves garlic. oyster sauce ½ tsp. trimming the woody rind if
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. minced. Mix the sauce ingredients and set aside. just enough to hold its shape firmly under the knife. chicken broth
Directions Slice the beef thinly against the grain. Don’t use dry.

Add the ginger and beef and stir fry just until the beef is not red. then add the minced garlic and broccoli.?) snow peas 1½ cups bean sprouts 1 cup firmly packed basil leaves. shredded 1 ½ cups coconut milk 1 cup (crunchy) peanut butter 1 cup vegetable broth 1/3 cup soy sauce ¼ cup lime juice 4 tsp. Stir fry for a minute or two then splash in the rice wine to deodorize the broccoli. and the basil.
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. remove the broccoli and set aside. Don’t overcook the beef at this stage! Pour the sauce over the beef in the pan and bring to a boil.
Noodles with Thai Peanut-Basil Sauce
Submitted by Dan Pannebaker. Parboil the broccoli for a minute or two.) package fettuccine 2 cups (½ lb. the bean sprouts. crushed red pepper flakes ½ cup chopped peanuts
Directions Trim the snow peas and cut in half diagonally. cook the fettuccine according to package directions. Heat a wok or deep skillet on high heat until very hot. Set on paper towels to dry. add the snow peas. or two of peanut oil. Wisconsin Ingredients • • • • • • • • • • • • 1 (1 lb. Return the broccoli to the pan and toss until all is well mixed and coated with the sauce. Drain and stir in the snow peas. Drain and rinse with cold water to stop cooking. Neenah. When the wine has evaporated and the broccoli has deepened in color.http://artofmanliness. Bring a small pot of water to a boil. Add a Tbs. sugar 2 tsp. In a large stockpot. then drain and set aside.com
necessary. Serve over rice. Remove from heat. Put the pan back on the heat and add some more oil. and cook for 45 seconds.

http://artofmanliness.com

In a large saucepan, combine the coconut milk, peanut butter, broth, soy sauce, lime juice, sugar, and red pepper flakes. Cook over medium heat, stirring frequently, for 5 minutes or until smooth and heated through. Pour over pasta mixture and stir to coat well. Pour pasta into a bowl or onto a serving platter and sprinkle with chopped peanuts before serving. Serves 4–6.

Directions Combine the tempeh, garlic cloves and broth in a small pan. I usually add a dash of Braggs as well. Bring to a boil, reduce the heat and simmer for 20 minutes. In a bowl, mix the remaining ingredients except for the basil. When the tempeh is done simmering, put some oil (I usually use peanut) in a skillet and get it hot. Add the tempeh and garlic to the pan and sauté for three minutes, then add the sauce you made earlier and sauté for another three minutes. Remove from the heat, stir in the basil and let sit for a few minutes for the flavors to come together.

Directions 1. Brown ground beef in large saute pan. Remove and set aside, discarding any fat. In the same pan, heat the oil. Add the onion, ginger root, and garlic and cook until onion is light brown, stirring frequently. 2. Add the beef back to the pan, as well as the cumin, coriander, cayenne, 3/4 cup water, and tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. 3. Add the peas, 2 tbsp of cilantro, salt, garam masala, lemon juice and the remaining 1/2 cup water. Stir to combine, cover, and simmer 15 minutes. All the liquid should be absorbed – if not, uncover and cook another few minutes to evaporate the liquid. Garnish with the remaining cilantro and serve. Cooking time: 1:00, Serves 4 Serve with: Rice, naan, hot chai. Notes: I often use it as a ‘weekday’ meal. Adapted from "New Indian Home Cooking" by Madhu Gadia.

Directions 1. Slice beef into bite-sized (1 inch) sections. Combine the sherry, soy sauce, water, and ﬂour in a small bowl. Place the beef in a mixing bowl and pour the sauce over top of the meat. Stir to coat. 2. Pour the oil over the meat and let stand 15 minutes to marinate. 3. Mix the soy, chicken broth, and ﬂour in a small bowl and set aside. This is a cooking sauce that will be used at the end. 4. Heat wok or a large saute pan on high heat. When pan is hot, add the oil and coat the pan evenly. When the oil is hot, add the garlic and ginger and stir once. Add the beef to the wok and stir-fry until the meat is browned on the outside (about 1 1/2 minutes). Remove from the pan and set aside. 5. Oil the pan again and add the green peppers. Stir-fry for 30 seconds. 6. Add the onion to the pan and continue to stir-fry for another minute. 7. Add water and salt, cover, and cook for 1-2 minutes. Remove cover and continue to stirfry until vegetables are heated all the way through. Add meat to the pan, and pour the cooking sauce over everything. Continue to stir-fry until everything is hot and mixed evenly. Cooking time 0:40, Serves 4 Serve with: egg drop soup, rice, and green tea
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Fry for 2 to 4 minutes. fennel. Stir tomato. Bring to a boil.
Cooking time: 1:30 Serve with: rice. Beat yogurt with a wire whisk until smooth and add. 8. naan. Based on "New Indian Home Cooking" by Madhu Gadia
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6. It involves a lot of ingredients (mostly spices) but isn’t that complicated once you’ve made the dish once or twice. continuing to stir. The fennel can sometimes be overpowering — be wary of using too much. stirring constantly. coriander. Fry for 2 to 3 minutes. Spritz with lemon juice and serve. Cover tightly and simmer until chicken is tender and sauce thickens. 1 tbsp at a time.
marsala) until the onions are golden brown (5 to 7 minutes). Stir chicken to coat with the sauce. and pepper into mixture.http://artofmanliness. cayenne. 20 to 25 minutes. 7.com
4. Pour water evenly over the chicken. to the onion marsala. 1 tsp salt Add the chicken and sprinkle salt over everything. Add cilantro and gently stir chicken. turmeric. chai Notes: This is a show-oﬀ dish for me.

Sprinkle shredded cheese over noodles 21. take your marinara off of the stove top and let cool. Drain cooled. garlic. 13. mix cheese mixture with noodles until all noodles are thoroughly coated with cheese mixture 15. As a snack for kids. 8. 17. chilled noodles. Add shredded cheese to mixing bowl. mix until creamy. 14. torn into small pieces (dried basil is okay) a shake of dried oregano salt and pepper to taste
Directions
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. Try to mix the ingredients as soon as you get home from work so there’s ample time for the flavors to meld. mix until cottage cheese consistency. Shred full block of Mozzarella Cheese Alternative 9. After cooking let stand for 15 minutes or until cool Serve and enjoy
Bruschetta
Submitted by David Mott Here’s a savory appetizer that’s so easy to fix. Cover casserole dish with foil tent 22. 12. Save 1/4th shredded cheese for later 14. Mix in half of Tofutti "Better than Cream Cheese" 11. Spread cheesed noodles one layer high across bottom of oiled casserole dish. Place entire tub of Tofutti "Better than Sour Cream" in mixing bowl 10. Oil a large casserole dish with olive oil 16. Mmm mmm marinara 18. Shred half block of Cheddar Cheese Alternative 10. if you used meat your required temperature may vary) 23. Place in oven pre-heated to 175c/350f for 12 minutes or warmer than 120f (if vegan.com 7. leave edges at sides saving 1/4th of marinara for step 21. Spread remainder of marinara over top layer of noodles 22. it’s healthier than a big of chips.http://artofmanliness. Spread marinara thickly across top of noodles. An hour before bake time. chopped fine a few leaves of basil. you can serve it weeknights. 19. Add onion. Put remainder of noodles atop marinara 20. and they’ll love the taste. In large mixing container. chopped fine (or 1 can of petite cut tomatoes) 1 garlic clove. pepper and oregano to mixing bowl. Ingredients • • • • • 4 Roma tomatoes.

squeezing in the lemon juice. Leave the lid off the pot once the pasta has gone in to avoid boil overs. I did this the first time and it got a little messy. My family loves it and it is quick and easy.” Spaghetti with prawns and rocket.
Simple Chicken Penne
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. Should serve 4 people. probably just me. before serving sprinkle each dish with the lemon zest and the rest of the rocket. Timers on microwaves are wonderful things. Ingredients • • • • • • • • • 455g/1lb dried spaghetti Sea salt and freshly ground black pepper 2 cloves of garlic peeled and finely chopped 1-2 dried chilies crumbled (2 is more than enough I find) 400g/14oz peeled raw prawns 1 small wineglass of white wine 2 heaped tablespoons of sun-dried tomato paste/puree or 6 sun-dried tomatoes blitzed in a blender Zest and juice of 1 lemon 2 handfuls of rocket roughly chopped
Directions Cook the spaghetti as per the packet instructions. While this is cooking heat 3 good glugs of extra virgin olive oil in a large frypan and toss in the garlic and chili. What I’ve found is that it works just as well adding the lemon and rocket to the prawn sauce and then pouring it over the pasta. add the prawns and sauté them for a minute. Whatever approach you take. “Jamie’s Italy. Man tip: Make sure the water is salted and boiling before adding the pasta. At this point Jamie recommends draining the spaghetti and tossing it into the frypan with the spaghetti. circa 9-12 minutes. though 3 of us eat it all. As the garlic begins to colour.http://artofmanliness. Add the white wine and the tomato puree and simmer for a couple of minutes.com
Submitted by Jeff Bilbrough Here’s a recipe from Jamie Oliver’s recent book of Italian food. adding half the rocket and a little bit of the spaghetti water if the sauce looks a little thick.

Fry the chicken in a medium to large pan until lightly golden brown 6. and all amounts are eyeballed. and refrigerate 1 hr. Garlic and oil should be evenly distributed. Skinless Chicken breasts Tomato Sauce Fresh Garlic Olive Oil Water Dried Basil Dried Oregano Crushed Chili peppers Grated Parmesan Cheese salt pepper
Directions This recipe scales well. Mix the cut chicken with the garlic and add enough olive oil to coat the meat. sauce. Chilies. Strips should be cut to the approximate length and width of a cooked piece of Penne 2. Serve pasta. Run pasta under cold water to "shock" it cold. for each serving. In a bowl. Drain pasta when cooked. and chicken 10. Oregano. Cover. and pepper to taste 8.com
Submitted by Kevin Gallant.No more than 1 clove per chicken breast . 4..I usually go 1 clove every 2 breasts.http://artofmanliness. Approximately 1 Chicken breast per person. Boil a large pot of salted water. while ensuring an even mix of penne.no crunch. Canada Ingredients • • • • • • • • • • • • Penne Regate Boneless. firm consistency . 5. cook and stir sauce until thickened slightly 9. Cut chicken into strips. 1. This will heat the pasta again. and cook penne until al dente (soft to the touch . British Columbia. Add pasta to sauce. Add Basil. Finely chop garlic . It's hard to screw up so long as you add your herbs and spices cautiously. and top with Parmesan cheese Variations
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. I usually measure my pasta by filling a plate 2/3 to 3/4 full of penne one layer deep. 3. this usually leaves me enough for leftovers).Not mushy). This will help it retain it's consistency while you cook the chicken. Stir in tomato sauce with chicken 7.

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1. Now here's the secret. Seriously. Texas I make the second best spaghetti in the world (second only to my mom's). cook the sauce first. don't tell anybody. add some thinly sliced and chopped red onions Add some mild or hot Italian sausage Vegetarian? Use mushrooms instead of chicken. 5. or Turkey (I use turkey on mine since it's cheaper and better for you. McCormick Grill Mates Steak Rub. 2-4 servings of spaghetti. Now cover it with the steak rub. Just stiff occasionally until it's not pink anymore. I find that works best). Heat up your favorite skillet (10-12 inches) put in the meat and smash it up with a spatula so it evenly covers the bottom. I just carefully shake the seasoning out until there is a medium dusting of steak rub covering the meat. Boil some water. Don't get too dry! Get the 85% lean ground beef or turkey.
Spaghetti
Submitted by Justin Boyson. but they all work well. When the meat is browned. with garlic and olive oil. it's amazing.http://artofmanliness. Do NOT drain the
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. Once it's at a rolling boil. Oregano (I just use the dried stuff from McCormick. The meat should take about as long to cook as the spaghetti. toss in the spaghetti for 10 minutes and start the meat. but it's not necessary. Basil. but fresh is better if you have it) 1lb Ground Beef. Mix in the spices with the meat while it's frying. This is my Sicilian grandfather's secret to great sauce. Ingredients • • • • • One can of Del Monte spaghetti sauce. I never measure how much I use. I prefer the mushroom.
Try adding red wine to the sauce When frying chicken. so shhh. 4. it's quick. dump the sauce right in there and stir it up. 2. 4. and add the mushrooms shortly after the herbs. 2. cheap and AWESOME. 3. Austin. I put this on everything meat. Now do the same with the basil and oregano. 3. so the mushrooms don't disintegrate. a dash of olive oil will help keep the spaghetti from sticking too much. Less than a dollar usually.
Directions 1.

Pennsylvania
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grease.http://artofmanliness. Hope you like it!
Insalata Caprese on a Stick
Submitted by Mark Marion. You may want to cut off the sharp point of the skewer now for safer serving. Reduce whatever quantity of vinegar used by two thirds. Wrap a grape tomato in a basil leaf and stick on skewer.
Italian Pasta Bake
Submitted by Matt Dimarino. Stir occasionally to check evaporation. Put a piece of mozzarella on skewer. I prefer it all mixed in. Either way you'll be wicked happy with this one. Serve! Some people put the spaghetti on a plate and then put the sauce on top. In a small saucepan. Virginia Ingredients • • • • • • Balsamic Vinegar Short Bamboo Skewers Grape Tomatoes Large Basil Leaves Fresh Mozzarella Extra Virgin Olive Oil
Directions 1. 6. Let the sauce warm for a minute or two while you drain the spaghetti. Philadelphia. The reduction should coat the back of the spoon and will thicken a bit more when cooled. Serve with balsamic reduction and extra virgin olive oil as dipping sauces. 3. Feeds 2-4 people depending on appetite. 2. Then put a plain grape tomato on the skewer. bring vinegar to a boil and then simmer over medium heat. so I just toss the spaghetti right in the sauce and go to town.

http://artofmanliness.) can chicken broth ½ cup dry white wine 1 small onion. Simmer the sauce. Colorado
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. pepper. melt the butter or margarine over low heat. Add the Swiss cheese. salt ½ tsp.) package fettuccine. prepared according to package directions 4 Tbsp.com
Ingredients • • • • • • • • • • • • • 4 boneless. Pour this mixture into a 9x13-inch baking dish and sprinkle with more Parmesan cheese or bread crumbs. stirring frequently. stirring constantly. stirring well after each addition. Swiss cheese. until it is bubbling. Serves 6–8. Set aside. whisking until smooth. cook the chicken pieces over medium heat. Put the drained fettuccine back in the pot you cooked it in. Stir in the onion. until the sauce is smooth. flour 1 (14½ oz. skinless chicken breast halves. Remove the sauce from the heat and stir in the cream and Parmesan. chopped 1 tsp. but not browned. Boulder. cut into bite-sized pieces 1 (1 lb. a handful at a time.
Chicken Merango
Submitted by Nathaniel D. until they are cooked through. Sizemore. butter or margarine 2 Tbsp. stirring frequently. Bake at 350° F for 35–40 minutes or until bubbly. Whisk in the flour. grated
Directions Preheat oven to 350° F. pepper 1–2 tsp. Whisk in the chicken broth and wine. In a non-stick skillet. and basil. until it comes to a boil and thickens. Stir in the chicken and sauce. if desired. In a large saucepan. dried basil (I happen to like lots of basil!) 1 cup cream ½ cup Parmesan cheese ¾ lb. salt.

French-cut green beans. Remove chicken from sauce and arrange evenly in casserole dish on top of the onions. Serves 4. red wine. Reduce heat and simmer covered for 1 hour. diced juice from 1 lemon 1 tbsp parsley
Directions 1. bow-tie pasta. The French army's supply train had not caught up with the soldiers. and thyme. Pour sauce evenly over chicken. skinned and boned 12 oz canned. seasoning with salt and pepper to taste. garlic. 6. Stir to combine. sliced onions on top. Brown chicken on all sides in remaining oil. and so the general's cook had to scavenge in the countryside for ingredients and make do with what he found. and then add the lemon juice and sauté diced onions in until fragrant. but my friends always seem to suggest I cook this dish when I invite them to dinner. Cooking time: 1:30. Reduce sauce until thick. Arrange on top of beans. at 350 degrees for 30 minutes. Bake. 4. diced. wine. covered. Melt butter in a separate frying pan. and French bread Notes: The story goes that this dish was created for Napoleon Bonaparte after a battle. 3. Set aside. In a large saute pan. minced 1 cup chicken stock 1/2 cup white wine 1 bay leaf 1/2 tsp thyme 12 oz. sliced 2 chicken breasts.http://artofmanliness. Based on Chicken Merango in Joy of Cooking. Italian stewed tomatoes 2 cloves garlic.com
Ingredients • • • • • • • • • • • • • olive oil 1 medium onion. bay. canned 1 large onion. he requested the cook ﬁx it after every battle. 2. Arrange the sautéed. Serve with: Salad. sauté sliced onions in oil until lightly browned. chicken stock.
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. Cover bottom of casserole dish with green beans. 5. Add tomatoes. Sprinkle parsley on top of dish to garnish. stirring occasionally. Legend has it that Napoleon enjoyed the dish so much. I don’t know if the story is true or not.

Wisconsin Ingredients • • 1 bunch green onions (scallions).com
Mexican Food
You’re an hombre. These recipes from south of the boarder are sure to satisfy your hunger. Buen provecho. white and green parts sliced Juice of 1 lime
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Chicken Quesadillas with Roasted Corn Salsa
Submitted by Dan Pannebaker. mi amigo. Master these recipes and all the little senoritas will flock to you.http://artofmanliness. Neenah. And sometimes an hombre needs something with a little kick in its flavor.

until the kernels soften and begin to brown.. and green pepper sauce. Fold the other side of the tortilla over the filling and slide quesadilla onto a plate. In the same skillet..) Pour the lightly browned corn into the bowl with the onion mixture and stir to combine well.. combine the chicken and garlic and cook over medium heat until cooked through.but just in case. combine the green onions. Serve with sour cream. I am even taking three cans of chipotle chilies with me to Malaysia much to my sisters amusement. non-stick skillet.
Tinga Poblana
Submitted by Steve in Singapore I have a much used and loved copy of Rick Bayless's cookbook Authentic Mexican..yes you'd think I would have
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. cut into bite-size pieces 2 cloves garlic. so when I was craving this little slice of epicurean nirvana and didn't have the recipe. skinless chicken breast halves.com
• • • • • • • •
8–10 dashes green pepper sauce (I like Emeril’s) 1 (16 oz. In a large... Serves 4. I have loved everything I have made from this book. Spread ¼ of the chicken mixture over ½ the tortilla. Repeat with 3 remaining tortillas. "yes I know you can ship stuff to me". minced 4 10-inch flour tortillas 2 cups grated Cheddar cheese Cooking spray Sour cream
Directions In a large mixing bowl. lime juice. Spray one side of a tortilla lightly with cooking spray. (They will start to smell like popcorn.http://artofmanliness. Add the chicken to the corn mixture and stir to combine well. cook the frozen corn over medium heat. but this recipe is my favorite and I decided to post it in my blog in case I lose the book I will still have this recipe. stirring frequently. I was living in Seattle for six months and I left the book here in LA.) bag frozen corn 4 boneless. Place the tortilla sprayed side down in the skillet and sprinkle with ¼ of the cheese. Cook over low heat until the cheese begins to melt.

skim the grayish foam that rises to the top during the first few minutes of simmering.. 1/2 teaspoon mixed dried herbs (thyme. add any of the dried herbs and bay leaves. strain the broth. until I could not find this recipe. trimmed and cut into 1 ½ inch cubes. Boil the potatoes in salted water to cover until just tender approx. roasted and peeled OR one 28 oz can 4 to 6 ounces of Chorizo (hmm bet I wont find that in KL either so I will add that recipe as well) vegetable oil 1 onion diced (medium) 2 cloves garlic minced 1/2 tsp dried oregano 2 of the chilies chipotle from the can seeded and chopped 4 tsp of the Adobo sauce from the can 1/2 tsp salt 1/2 tsp sugar
Directions Que music "this is how we do it".. so whadda you gonna eat?) Ingredients • • • • • • • • • • • • • • 1 pound lean. I found many close to it. So here in my never to be humble opinion is the best Tinga recipe. Dice tomatoes (if not canned diced)...) Yield: 4 servings (yeah right.com
memorized it by now. remove the meat. 15 minutes. The potatoes. During a cold slightly snowy weekend I wanted to make this and to my dismay I didn't have the book. The Meat.. and chop into 1/2 inch pieces. 1.. drain. (and slightly tinkered with. so I scoured the web. Bring about a quart of water to a boil in a medium saucepan. ( this is where I deviate. but since hitting forty.. and the one I picked just wasn't it. tomatoes and chorizo. add salt then the pork.) 3 Bay leaves 2 medium (about 10 oz) red potatoes quartered 1 1/2 pounds (3 large) ripe tomatoes. If you have the time let the meat cool in the broth. Partially cover and simmer over medium heat until the meat is tender about 50 minutes. Fry the chorizo (in oil if needed it can be pretty fatty) in a large heavy skillet over med heat. boneless pork shoulder. 2. I leave the chorizo in and brown the pork
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. When meat is cool enough.. I use to believe you could find anything on the Internet. break up the bigger pieces. marjoram. de-fat it and reserve 1 cup.http://artofmanliness.hard. I can hardly remember where I've parked my car. which I am sure is divinely inspired.

Place the seasoned side of the fillets into the macadamia mixture. Add the panko and pulse until finely ground. Dredge one side of the fillets in the flour. ovenproof frying pan over medium-high heat. cook until the internal temperature reaches 135 degrees Fahrenheit. Add the oil and heat through. and pepper in a second flat container. and cook until golden brown.
Salmon. Franklin. Pour into a flat container that can fit a fillet. Pour the coconut milk into a third flat container. Place the flour. Turn the fillets over and place the pan in the oven. Add the fillets. Set Aside. Tennessee
Ingredients • • • • • • • salmon fillets butter salt and pepper Cayenne pepper dried parsley lemons green beans
Directions
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. Place the macadamia nuts into a food processor. and pulse until coarsely ground. salt. and let the excess drip off. for garnish
Preparation Preheat the oven to 450 degrees Fahrenheit. Rice and Green Beans
Submitted by Brent Roberts.com
• • • •
1 cup coconut milk 4 (6-ounce) fillets mahi mahi 2 tablespoons canola oil lime wedges and cilantro sprigs. Garnish with lime and cilantro and serve. Heat a large. and shake off the excess. breaded side down. Dip the floured side of each fillets into the coconut milk.http://artofmanliness. about 2 minutes. about 8 minutes. and press gently to coat. Set Aside. Set aside.

softened 4 tbs crisp bacon. reserving about 1 1/2 cups marinade. but I normally do about 4-5 minutes to a side over medium heat. chopped into small bits cooking spray
Directions 1. 7. Heat shells 30 seconds. Arrange oyster shells on a large baking pan and spray insides lightly with cooking spray. salt. cayenne. put it over a bed of rice and ring the plate with cooked green beans (the addition of basil to the green beans is great. Marinade oysters 30 to 45 minutes and then drain. Position half of the shells on the grill. closed for 3 minutes. Cover the whole thing with as much fresh lemon juice as you care for. Once done. 4. Shuck oysters over a bowl. pepper. Repeat with remaining oysters. 6. 5. Spoon 1 oyster into each shell with 1 tbsp.http://artofmanliness. 2. retaining the bottom half of each shell and their liquid. but optional). olive oil. but you don't want it raw unless you have sushi grade fish). and you have an awesome meal. and parsley. Cook on skillet with butter (can use olive oil. Sprinkle remaining marinade on cooked oysters and top with chopped bacon. marinade and grill. so that the fillet is not over-done (over-cooked fish is more fishy than under-cooked fish. Add oyster meats and their juices. 8. Add bottoms to a bowl of water to soak for 30 min and pre-heat grill to high heat. Remove with tongs as shells will be extremely hot. Cook it how you like. cilantro. 1/2 tsp.
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. and pepper in a bowl.com
Rub the salmon fillets with salt.
Grilled Clams
Submitted by Chris Updike. juices retained 4 Tbs unsalted butter. Whisk lime juice. 3. tequila. Michigan Ingredients • • • • • • • • • • 2 Tbs lime juice 2 Tbs olive oil 1 Tbs tequila 1 tsp minced cilantro 1 tsp kosher salt 1/4 tsp black pepper 24 oysters on the half-shell. but I've found the skin doesn't stick as bad with butter).

doesn’t mean it has to taste just like plain ol’ chicken. Chicken is a blank canvas to which you can create a rich painting of flavor in your mouth. IN Ingredients • • • 1 tablespoon chopped fresh oregano 1 tablespoon extra virgin olive oil 1 teaspoon chili powder
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. Besides being a tasty animal. You’ll get all the benefits of animal protein without all the fat. chicken is good for those man muscles of yours.
Marinated Grilled Chicken with Watermelon-Jalapeno Salsa
Submitted by Joshua. Indianapolis.com
Fowl
Just because it’s chicken.http://artofmanliness.

Soak for 36 to 48 hours. and 4 cups of the brine and combine in an uncovered sauce pan and heat over medium flame for the gravy base. Submerge turkey in brine. cover and refrigerate. 12. This process should take about 4-5 hours. Drain Turkey and remove neck. I am fond of LaChoy.http://artofmanliness. if you have a Teriyaki sauce that is more of a liquid (Such as Kikkoman). Return Turkey to the oven and baste with own juices every 30 minutes and cook until a meat thermometer says the internal meat is at least 180f.
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. and warm on medium low in sauce pan until butter has melted. take neck. Once the 30 minute timer has gone off. 4. Butter Roasting Pot. the turkey will defrost during the brining and soak up the flavor of the mixture. Combine Brine ingredients into very large pot. Put turkey into roasting pot atop potatoes. 5. pour gravy base into bottom of roasting pot and baste turkey with remainder of butter-brine and reduce the oven temperature to 300f. saving the other half for later. 3. giblets and other packing material 6. Rotate turkey every 8-12 hours to ensure that all of turkey has soaked up brine. 10. giblets. Put Turkey into oven. Cut 3 large potatoes into 1/4" slices going the length of the potato. non-frozen 1 can of pineapple. While Turkey is in for the first thirty minutes. 8. 9. However. 2. remove turkey. 2. then add brown sugar to compensate. 7. Baste turkey with half of butter-brine sauce.com
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1tbsp of salt
Directions for Brine 1. 11. chunk or tidbits ~4 oz of Teriyaki Sauce
Note on the Teriyaki Sauce: I have found the more dense sauces to be better as they are sweeter. covering with a tin foil tent for 30 minutes. Take 3 sticks of butter and 3 cups of brine. Place potato slices on bottom of Roasting pot so that the turkey doest stick to the pot. 3. Preheat oven to 400f.
Teriyaki-Pineapple Chicken
By Our Godlivz Time: ~40 minutes Feeds ~4 Ingredients • • • 2 lb (1 kg) of Chicken Breast. (yum!) Cooking the Turkey 1.

knock some extra holes in the top. put all the coals under half of the grill. 3. Then set the can on a flat surface and jam it right into that there chicken. Slide your big grill spatula under that. 4. The chicken should set upright. hairless chicken-shaped dog. Rinse off your chicken and pat it dry with some paper towels. Rub about 1/2 of your spice rub all over the outside of your chicken. only turn on half your burners. 2. Dump any spice rub you have left in the half empty can. and a cheapo roaster pan on the other half. both inside and out. When the chicken starts to look somewhat cooked. but not fried. Use a meat thermometer in the breast or thigh to see if it’s 185
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Rice
Directions 1. and the teriyaki is a thick sauce. Fire up your grill and prep it too cook indirectly. 4.
Beer Can Chicken
From Kevin Young Ingredients 1. Crack open the can of beer. or if you’re using gas wrap them in foil and punch holes in it and toss it over the fire. and set it over the drip pan on your hot grill. white or brown. Using a can opener or your trusty pocket knife. add pineapple. Check it for doneness one of 2 ways: 1. kind of like a headless. That means if you’re using charcoal. 2. For gas users. Continue cooking until there is almost no watery liquid. 1 whole chicken (4-6lbs or so) 1/4-1/2c of your favorite spice rub (salt and pepper work great if you don’t have one) 1 12oz can of whatever beer you can find 1 handful of soaked hardwood chips (optional)
Directions 1. Serve over rice. you could even use a soda if you’re not a beer drinker (I’ve used grapefruit soda).Keystone or Nat Ice work well here). The type or price doesn’t really matter (I prefer the cheapest swill I can get . 4. Rub the other 1/2 inside the cavity of the chicken. Close the lid and forget and let it do its thing for at least 90min.http://artofmanliness. Cut the chicken into "bite" size chunks and place in hot oiled skillet or wok. Add Teriyaki (and brown sugar if needed). 2. Drop some woodchips on your coals. 3. and place that drip pan under the half that’s turned off. 3. Make sure all the giblets (random organs and neck chunks) have been removed. Drink or pour out about half.

grated Juice of lemon. Boulder. Using a pair of tongs and a big spatula. If so.
Lemon-Pepper Chicken Marinade
Submitted by Nathaniel D. lift the bird and can off the grill and set it on a plate. or overnight in the refrigerator. lime 2 tsp black pepper 1 tsp crushed red pepper 1/2 tsp salt
Directions Combine all ingredients. Colorado Ingredients • • • • • • • • 3 chicken breasts 3 tbsp. you’re probably good to go. jab the breast and thigh with your knife and see if the juices run clear. spooning remaining marinade over chicken every time they are turned. Tear or cut off the meat. Notes: This is a favorite of mine in the summer -. and enjoy the juiciest. 5. tastiest bird that’s ever came off a grill. Let marinade for 30 minutes at room temperature.com
degrees or 2.http://artofmanliness.great for when friends throw parties and say. "Bring something to throw on the grill!"
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. Remove chicken and grill. Sizemore. olive oil 1 lemon peel. grated 1 lime peel.

http://artofmanliness.com

Wild Game

What’s more primal and manly than stalking and killing your prey and then preparing it yourself to eat? Nothing of course. Try these recipes after your next big hunt.

2. Place pieces into marinade covering it completely 3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It’s best to marinate for 8 hours if you have the time. 4. Remove from marinade but don’t pour marinade out 5. Wrap a piece of bacon around each tenderloin piece securing it with toothpick. 6. Place on grill and cook until done Note • • Remove toothpick before consuming of eat off the toothpick. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush

Grilled Dove or Quail
Submitted Will Ochse; Texas The easiest and, in my opinion, tastiest way to grill dove or quail is as follows (I'm almost positive this will be submitted by more than one individual): You'll need the following for the basic recipe, though there are a variety of ways to make it your own: Bacon of your liking (1 strip for doves, 2 for quail), cream cheese (one of those Philly bricks should do unless you have something fancier in mind), toothpicks (2-3 per bird) or wooden skewers, jalapenos (3-5 medium sized should suffice for about 10-15 birds), as much Worcestershire as your heart desires, and pepper (only if your bacon isn't slathered with it already, n00b). Assuming your birds are already cleaned and breasted, carefully remove each side of the breast starting on the sternum. There will be about three distinct muscle groups on each side of the breast so cut carefully in order to keep these groups connected. If there is a large variance in size between your birds, keep each set separated. If you acquired your birds through the use of beer and firearms, do your best to weed out the badly lead-peppered breasts and remove any shot that may be lingering. Unless you're bold, de-seed your jalapenos and slice them into eighths lengthwise. I generally use two slices per bird for feeding the average crowd but I'd generally go with 3-4 for my tastes. Take about a tablespoon of cream cheese and your jalapeno slices and sandwich them between the two breast pieces. Wrap the concoction in 1-2 slices of bacon, setting the toothpicks as you go. It can be tricky to get everything to sit properly but do your best to keep everything sturdy and secure.
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Set the prepared birds close together in a square pyrex and add the Worcestershire slather. Don't be afraid to add milk to reduce gaminess and/or anything else you see fit. I like to let the birds sit refrigerated for at least 2-3 hours. On the grill, they don't take long. A medium heat is preferred as the bacon burns easily. Use your discretion but for the most part, once the bacon is fully cooked, the bird is cooked.

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Side Dishes
Grilled Figs
From Cody Ingredients • • fresh figs (do not use dried) Speck. Wrap each fig with the meat and secure in place with a toothpick if necessary. 3. 4. Grill on the BBQ under low heat I sometimes add a sprinkle of sugar in the fig or even a bit of blue cheese. Quarter the figs but do not cut all the way through. Thinly sliced
Directions 1.http://artofmanliness. 2. pancetta or prosciutto.
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Rub with salt.. Tennessee Ingredients • • • • • corn on the cob (shucked yourself is more manly. Stir constantly .
Grilled corn o' the cob
Submitted by Brent Roberts. Repeat as necessary.com
9. Franklin. coating the pecans. Eat. thyme and cayenne (don't go crazy with the caynenne). Crack some black pepper over the top.
The Broccoli of Champions
(taken from the Southern-living Christmas cookbook of '04 [my wife's]) Submitted by Brent Roberts. Plate the salad in individual bowls or salad plates and top with the pecans and little hunks of the goat cheese.http://artofmanliness. Toss with the onions and the red pepper. Grill. some fresh-cracked black pepper Directions Toss the pecans into a non-stick frying pan with some sugar over medium-high heat. TN Ingredients • • • broccoli chopped into bite-sized chunks olive oil walnuts
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.the sugar will melt and caramelize. Bung the greens in a bowl.this won't take long. Stick the pecans on a plate and let the sugar harden on them .) butter salt and pepper dried thyme cayenne
Directions Butter the corn.. Frozen is weak. then add some of the vinaigrette and toss again to coat. Franklin. pepper.

Cooking time: Preparation. 1 hour Notes: You can also top these with brown sugar if you care for something sweet. Yams are done when a fork easily penetrates to middle of yams. 10 minutes. Bake. (Cooking time may vary based on size. softened salt and pepper
Directions Wash yams and pat dry with a paper towel. uncovered. Cut oﬀ ends and then poke 10-20 holes into the vegetable with a knife. making sure to go all the way to the center.) Sprinkle with salt and pepper to taste.
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Ingredients • • • 3 medium yams butter. Spread butter generously over entire skin of the yams. total.http://artofmanliness. in cast-iron skillet or baking dish at 450 degrees for ~1 hour.

Fresh Baby Carrots go in next
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Directions 1. It had to be done. Tampa Bay. Vidalia Onions have a great flavor in sauces. you’re going to need some dip for your chips.com
Salsas and Dips
Whether you’re out tailgating or watching the game from home. 3. I secured a batch of fresh Habanero Peppers so I made some Double-D Sauce. keep your hands and feet away from the openings. 2. Add the Garlic. Chop the onion and Garlic and chop finely. Remember: no double dipping!
Deadly & Delicious Double D Habanero-Pepper-Sauce
Submitted by David Dragon. We’ve got your covered on every variety of dips from the meaty and cheesy dips to the spicy and fresh salsas. Ingredients
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Vidalia Onion Garlic Fresh Baby Carrots Fresh Habaneros Olive Oil Distilled Vinegar Lime Juice and about 45 minutes. Florida OK stand back.

Hearty Beef Cheese dip
Submitted by Zach Dodge. (i do around 5 twist on the pepper mill but its what ever) Velveeta processed cheese (the only thing I use Velveeta for. Kansas Ingredients • • • • • • • • • 1 lb o' lean ground beef 4 strips o' bacon cut into small pieces one medium onion 3 to 7 cups of favorite salsa (depending on how thick or loose you want the end result) one taco seasoning packet chipotle tabasco or your favorite hot sauce.http://artofmanliness. WARNING: DO NOT get the VAPORS near YOUR FACE! Think PEPPER SPRAY. THIS MIXTURE CAN HURT YOU! DO NOT GET YOUR FACE NEAR THIS! 8.com
4. if you care to know) chips either regular tortilla or even the scoop shaped corn chips. The base puree is ready to be blended with the Chopped Peppers. Combine with 3 Table spoons Olive Oil 6. This sauce Heat is a 9 on a scale of 10 and has a great flavor. Puree the onions. The mixture is ready for the final steps. 10. A word of caution! DO NOT HANDLE HABENAREOS LIGHTLY! WASH your HANDS with WARM WATER and SOAP after TOUCHING these PEPPERS! 7. 9. Combine mixture with a half cup of Distilled Vinegar and a half cup of Lime Juice over low heat and simmer on low for five minutes or so. Remove the stems and chop finely fifteen peppers. Just kidding.
Directions
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. Add in the warm base puree and mix it down to liquefied. Makes a lot of Double-D Sauce. when it cools it's ready to eat. Reduce till the carrots are soft adding water as needed. Wash. Manhattan. (to taste) fresh ground black pepper. Seal in sterilized bottles for at least 7 days before using. garlic and carrots 5.

I kinda' think it’s an incredibly unhealthy small meal. Next. All pretty much to taste. and I mean completely drain.http://artofmanliness. add the packet of taco seasoning. So now to get back on track. Missouri Ingredients • • • • 1 bag tortilla chips 1 large block of Velveeta cheese (made with 2% milk) 1 bottle Ortega Medium Taco Sauce 1 16 oz can of no bean chili
Directions Combine 3/4 block of Velveeta cheese sliced into 1/2 inch slices. I personally like my onions cooked down to a translucent but still not brown. This is tricky as far as an amount because I just add it in until it’s melted and looks/taste to where you want it. add in your favorite salsa to the drained onion and meat mixture until it’s the consistency you want (I like to add in the salsa until it’s like a thick soup). like a tin can. favorite hot sauce (chipotle hot sauce). Once browned completely drain the extra fat into a disposable and heat resistance container. 2 cups taco sauce and can of chili into a crock pot.
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. After the salsa. I like to cook it on med. To achieve that just take the heat down to med-lo and cook the onion till your left with flavor and no crunch. Basically in general add about a cup’s worth and add from there. Post script: This is a dip but. and the black pepper. it’s your kitchen. proceed to add the Velveeta. Completely. Take that thought as you will. grab some chips and have at it. at all. When it’s all melted. So in actuality this is a hearty and pretty free form in regards to the cook’s taste.
Chili Cheese Dip
Submitted by Eric. heat then kick it up to hi to get the pieces brown and crispy not black and inedibly crispy. put in the ground beef and cook as you would any other time in your life you've cooks ground meat. because this isn't a healthy meal to start.com
First take the four strips of bacon and cut it into small pieces and put in a large soup pot. Once done. Any extra fat should be taken out to ensure a minutely healthier and less greasy result. brown that pile of awesome until it is nice and crispy. Stir frequently until the cheese is well melted and serve. Set crock pot on medium to high heat. Enjoy. it’s up to you. Once you have it to where you want it and that means adding or taking away ingredients. But you can make your own decisions as far as the onions are concerned. add the onion (finely minced) into the bacon/bacon fat left behind. O’Fallon.

Spoon salsa onto a marinated chicken breast. you must try this. combine all ingredients in a bowl and mix around with a spoon. Chicago. Ingredients • • 4-8 Tomatillos depending on size 3-6 Avocados depending on size
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. Ingredients • • • • • 1 lb vine tomatoes (not diced. but cut into 1/2 inch cubes) 3/4 cup onion chopped up One serrano pepper (seeded and chopped small) Cilantro (about a cup chopped WITH stems) 2 limes (not key limes) *most important ingredient*
Directions 1. Believe me. Texas This is a favorite in Tex-Mex restaurants around Texas. Houston. 3. Illinois Even if you do not use this in your book. salt generously. Stir and remix about once an hour until you’re ready to eat.http://artofmanliness.
Pico de Gallo Salsa
Submitted by Gil Jimenez. You can modify ingredients to personal taste. Enjoy. add tortilla chips. 2. This should not only look good but taste good.
Salsa Verde Con Avocado
Submitted by Jeff Lyons. Dice and combine everything uniformly. Make this several hours early.com
Directions Remove seeds from all peppers.

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Deserts and Breads
After a big savory meal. Looking for a fun and cheap date idea? Try making a dessert with your gal and then enjoy eating the fruits of your labor. California Here is Lucca's classic cake. We also have some delicious bread recipes in this section that will complement any meal.http://artofmanliness. from Lucca. which may be flavored with either aniseed or raisins. This recipe is thanks to my Grandmother Landini. Serves 6 Ingredients
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. godparents would give a Buccellato to their godchildren on confirmation day. Traditionally. These desserts are perfect for finishing off a meal or satisfying your craving for a midnight snack. Italia. Manhattan Beach. you’re going to need something sweet to cleanse the palate.
Buccellato Ring Cake
Submitted by John McCarthy.

Add the salt to the remaining flour and heap it on a work surface.
Chocolate Crême Chantilly
Submitted by Matthijs de Jonge What can be more manly than a little bit of science and some vigorous arm movement? Nothing. Remove from the pan and place on a serving plate. Gradually add 1/2 cup (2 oz/60 g) of the flour to the yeast mixture.com
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6 tablespoons (3 fl oz/90 ml) lukewarm water (105° to 115°F/42° to 46°C) 1 oz (30 g) fresh cake yeast or 2 packages (1 scant table-spoon each) active dry yeast 3 cups (12 oz/360 g) all-purpose (plain) flour unsalted butter for ring mold. Shape the dough in the prepared ring mold and brush the top with the egg white. Get two bowls. 5. plus 3 tablespoons (1% oz/45 g) softened. 6. gradually work in the flour until all of it is absorbed. about 45 minutes. plus 1 egg white 1 teaspoon aniseed 1/2 cup (4 oz/120 g) granulated sugar
Directions 1. one quite a bit larger than the other. pinch of salt 2/3 cup (5 fl oz/150 ml) milk 2 whole eggs. about 5 minutes. Place the smaller bowl inside. about 10 minutes . Remove from the oven and let cool completely on a wire rack. 2. knead the dough until it is soft and smooth. aniseed. 3. Cover the bowl with plastic wrap and let rise at room temperature until double in bulk.http://artofmanliness. Butter a 9-in (23-cm) ring mold. about 2 hours. Place the lukewarm water in a: medium-sized bowl. Bake the cake until well risen and golden. the 2 whole eggs. So here's a chocolate mousse (impress the ladies!) that science came up with and that requires quite a bit of physical effort on your part to create (but very little finesse): 1. softened butter. sugar and the raised dough. Fill up the larger bowl with ice cubes and some water. Serve at room temperature. stirring constantly to prevent lumps from forming. 2. Directions Make sure you have an ample supply of ice cubes and water. Make a well in the center and pour in the milk. Preheat an oven to 350°F (180°C). On a lightly floured work surface.
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. Sprinkle the yeast on top of the water and let stand until dissolved and foamy. With a fork. 4.

shortening Smooth mixture over cranberries Bake on center rack for 1 hour or until top is golden brown and tooth pick comes out clean
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. 4. gently heat. 100 grams of pure ("cooking quality") chocolate and. in fact. say. 9. 6.http://artofmanliness. 5. butter. When the chocolate and water are mixed thoroughly.
Cranberry Pake (an alternative to the too sweet desserts)
Submitted by Alex Charlton Ingredients • • • • • • • 2 cups cranberries 1/2 cup chopped walnuts 1 1/2 cups sugar (divide into separate 1 cup and 1/2 cup) 2 large eggs 1 cup flower 1 stick unsalted butter (softened) 1/4 cup vegetable shortening
Directions 1. The important thing is that you have somewhat less water than chocolate. mix very well. If you fail. Hopefully the mixture cools rapidly and your whisking turns it into something that has the consistency of not quite fully whipped cream. 4. 6. 7. 5. Pre-heat over to 325 degrees Fahrenheit Grease 10" pie pan Fill bottom of pan with cranberries Evenly distribute walnuts over cranberries Sprinkle 1/2 cup sugar over cranberries Mix sugar into eggs gradually Add flour. 80 ml water. In a small pan. 8. 3. You're done. dump the concoction in the smaller of the two bowls.com
3. Start whisking like crazy. Stir vigorously. 2. You will find this to be harder than you'd expect: molten chocolate and water do not. say. simply heat up the chocolate and water mixture and try again. 7.

Kalamazoo. 6. the batter should be lumpy. mixing as little as possible. Turn out onto a rack to cool. 7. combine all the dry ingredients. 3. 2. brush the some of the remaining melted butter on top of the loaf of bread and continue baking. Preheat the oven to 375°F. Michigan I wanted a cookie that was not a bunch of sugar and starch. 4.
Jay's Oatmeal Chocolate Chip Cookies
Submitted by Jay Pyatt. 5.http://artofmanliness. Add the beer all at once. Bake in the oven for 35 to 40 minutes. so with some experimenting I worked up this recipe.P Garza. or until an inserted skewer comes out clean. melted
Directions 1. at room temperature 1/4 cup unsalted butter. 20 minutes into the baking. In a mixing bowl. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. There is no flour in this recipe and it is a good excuse to use the protein builder powder that you bought when you got motivated to work out.com
Beer Bread
Submitted by J. Texas Ingredients • • • • • • 3 cups flour 1 tablespoon baking powder 3 tablespoons sugar 1 teaspoon salt 1 bottle (12 ounces) beer. Ingredients • • • • 1/8 to ¼ teaspoon cinnamon 1 cup brown sugar 1 egg ½ cup honey
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In a separate bowl. depending on size. until blended. 2. 4. Wisconsin Ingredients • • • • 1 prepared 9-inch pie crust (Pastry or graham cracker works well) 1 cup (½ a 10 oz. salt and baking soda. This is wonderful served with fresh berries but if they are not in season.http://artofmanliness.
Pumpkin Crunch Torte
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. one at a time. until golden brown around edges and soft (but not bubbly). can of your favorite pie filling spooned over the top just before serving works wonders. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees. Cool on a wire rack. bag) white chocolate chips 1 (8 oz. about 9 minutes in a convection oven or 12 in a conventional one. too! Serves 6–8. Spoon the filling into the prepared crust and smooth the top. Neenah.com
Beat in eggs. Refrigerate at least 6 hours or overnight. Beat on medium speed. scraping bowl down. melt the white chocolate chips over low heat. ½ a 21-oz. until completely mixed. Yield: 36 to 72 cookies. Refrigerate batter until cold. Remove from heat and cool slightly. Add to the butter mixture at low speed until just combined and add vanilla extract. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake. Add the cream cheese and sour cream and beat until smooth. Add chocolate chunks and mix till thoroughly combined. preferably overnight. and line several baking sheets with parchment paper. mix flour.
White Chocolate Cheese Pie
Submitted by Dan Pannebaker.) package dream cheese. turning tray once. Do not overmix. softened and cut into cubes ½ cup sour cream
Directions In a small saucepan. 3.

NOTE: Cutting through 4 layers can be very messy.com
layer on a serving plate and cover with ¼ of the whipped cream. Wisconsin Ingredients • • • • • • 1 prepared 9-inch graham cracker pie shell 4 ounces unsweetened chocolate. Add the eggs. In a large mixing bowl. beating for 5 minutes after each addition. Set 1 layer aside to snack on and make the torte with 3 layers. vanilla 11/3 cups brown sugar. Just as impressive and much easier to serve!
French Silk Pie
Submitted by Dan Pannebaker. packed 5 eggs
Directions In a small saucepan. Neenah.http://artofmanliness. cream the butter and sugar together until light and fluffy.
Cobbler
Submitted by Alan Cohen. Serves 6–8. (Here’s where your stand mixer is really convenient!) Pour the filling into the prepared crust and refrigerate at least 6 hours or overnight. Ohio Preparation Time: 5 minutes
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. Serve with whipped cream. Repeat with remaining layers and serve immediately. Set aside to cool slightly. 1 at a time. chopped 1 cup (2 sticks) butter (Do not use margarine!) 1 tsp. Beat in the vanilla and then beat in the cooled chocolate. melt the chocolate over low heat (or use a double boiler).

Discard the zests. 2. and try to share it with family and friends. Pour half of mixture in the blender and fill rest with ice. Add the orange juice and rum. divide the tea among heated mugs. 3. February 1993 Submitted by: Nathaniel D. and garnish each drink with a lemon slice. These are great at Thanksgiving and Christmas dinners. Makes minimum of two blender batches. Sizemore. Sizemore. Boulder. Based on Gourmet Magazine.http://artofmanliness. Repeat with second half of mixture. 2. cranberry juice. or to taste lemon slices for garnish
Directions
1. covered.
Cranberry Rum Punch
Submitted by Nathaniel D. serves 4 Notes: This is my personal holiday tradition – I only make this during Christmas. for 10 minutes. star anise and the zests and simmer the mixture. removed with a vegetable peeler 1 cup strained fresh orange juice 1 cup amber rum. Let the tea bags steep for 5 minutes and discard them. CO
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. 3. To the tea add the sugar. Colorado Ingredients • • • • • • • • • 4 cranberry herbal tea bags 1 1/2 cups boiling water 1/3 cup sugar 1/2 cup cranberry juice 4 to 6 whole star anise 2 3-inch strips of orange zest.com
1. Combine the first five ingredients in a large pitcher. Blend. In a saucepan. 4. Stir occasionally. submerge the tea bags in the boiling water and remove the pan from the heat. Cooking time 0:20. Boulder. and heat the mixture over moderate heat until it is hot.